Lemon Paprika Roast Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon The core ingredients form the heart of this dish. The chicken thighs have a rich flavor and juicy texture. Olive oil brings moisture and helps the skin crisp up nicely. Fresh lemon juice and zest add a bright, tangy taste that balances the richness of the chicken. - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and black pepper to taste Seasoning gives life to the dish. Smoked paprika adds a lovely depth and warmth. Garlic and onion powder enhance the savory notes. Dried oregano brings an herbaceous touch. Finally, salt and black pepper help to amplify all those amazing flavors. - Fresh parsley Fresh parsley is not just for looks. It adds a pop of color and fresh flavor. A sprinkle of parsley makes your dish visually appealing and brightens the overall taste. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps the chicken cook evenly. 2. In a large mixing bowl, combine these marinade ingredients: - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and black pepper to taste Mix well until smooth. 1. Next, season the chicken thighs generously with salt and black pepper. 2. Add the chicken to the marinade. Toss the chicken well until it is fully coated. 3. Let it marinate for at least 30 minutes. If you have time, marinate for up to 2 hours in the fridge. This adds great flavor. 1. Place the marinated chicken thighs skin-side up on a baking sheet. You can line it with parchment paper for easy cleanup. 2. Roast the chicken thighs in the preheated oven for about 35-40 minutes. They should be crispy and golden brown. 3. To check for doneness, use a meat thermometer. The internal temperature should reach 165°F (75°C). 4. After cooking, remove the chicken from the oven. Let it rest for 5 minutes before serving. 5. Finally, garnish with freshly chopped parsley for a pop of color and taste. Enjoy your meal! For best flavor, marinate the chicken for at least 30 minutes. If you have time, let it soak for up to 2 hours in the fridge. This helps the flavors blend well into the meat. Always coat the chicken evenly in the marinade. This ensures every bite is packed with taste. To get crispy skin, roast the chicken thighs skin-side up. The heat helps render the fat, creating that perfect crunch. Keep your oven at 400°F (200°C). This temperature cooks the chicken evenly. Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F (75°C). Serve your lemon paprika roast chicken thighs with rice or roasted veggies. These sides complement the chicken's flavors nicely. For a pop of color, add fresh parsley on top. It makes your dish look great and adds a fresh taste. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken thighs for at least 2 hours in the refrigerator. This allows the spices and lemon to penetrate the meat deeply. Crispy Skin Tip: To achieve maximum crispiness, ensure the chicken skin is dry before marinating. Pat it down with paper towels to remove excess moisture. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Serving Suggestion: Pair your lemon paprika roast chicken thighs with a refreshing side salad or roasted vegetables for a well-balanced meal. {{image_2}} You can mix up the flavors in your Lemon Paprika Roast Chicken Thighs. Here are some fun ideas: - Adding herbs or spices: Try using fresh rosemary or thyme for a fragrant twist. You can also add some cayenne pepper for a spicy kick. - Citrus alternatives: If you want a different taste, swap lemon for lime or orange juice. Each brings a unique and refreshing flavor. You don’t have to roast these chicken thighs if you want variety. Here are two different ways to cook them: - Grilling instructions: Marinate the chicken as you normally would. Heat your grill to medium-high. Grill the chicken skin-side down for about 6-7 minutes. Flip and cook for another 6-7 minutes until fully done. - Slow cooker adaptation: Put the marinated chicken in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the chicken very tender and juicy. How you serve your chicken can change the whole meal. Consider these ideas: - Dish serving styles: Serve the chicken thighs whole for a rustic look. You can also slice them for easier eating. - Pairings with sauces: A tangy yogurt sauce or a creamy garlic sauce works well alongside the chicken. They add richness and balance to the dish. To store leftovers, let the chicken cool first. Place it in an airtight container. This keeps flavors fresh and prevents spoilage. You can store the chicken in the fridge for up to three days. Be sure to label the container with the date so you can keep track. For longer storage, you can freeze the chicken. Wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer bag. Remove as much air as possible to avoid freezer burn. You can freeze the chicken for up to three months. When you're ready to eat, thaw it in the fridge overnight. Leftover chicken is great for other meals. You can shred it for tacos or salads. Chopped chicken can also be added to soups or pasta dishes. When reheating, make sure the chicken reaches a safe temperature of 165°F (75°C). Use a food thermometer to check. Always reheat leftovers until they are hot all the way through to ensure safety. You can serve lemon paprika roast chicken thighs with many delicious side dishes. Here are some great ideas: - Rice Pilaf: Fluffy rice with herbs makes a perfect base. - Roasted Vegetables: Carrots, broccoli, and bell peppers add color and taste. - Mashed Potatoes: Creamy potatoes pair well and soak up flavors. - Green Salad: A fresh salad brings crunch and balance to the meal. - Garlic Bread: Crispy bread is great for scooping up juices. These sides create a nice balance and complement the chicken well. Yes, you can use boneless chicken thighs! They cook faster than bone-in thighs. - Cooking Time: Reduce oven time to about 25-30 minutes. - Check Temperature: Always check that the internal temperature reaches 165°F (75°C). - Texture: Boneless thighs will be tender, but might not have the same crispy skin. Adjust your cooking time to ensure the chicken stays juicy and flavorful. You can tell when chicken thighs are done by checking a few key signs: - Internal Temperature: Use a meat thermometer. The chicken should reach 165°F (75°C). - Juices: If you cut into the thigh, juices should run clear, not pink. - Texture: The meat should feel firm, not soft or rubbery. These indicators help ensure your chicken is safe and tasty. You now have all the steps to make lemon paprika roast chicken thighs. We covered ingredients, preparation, cooking, and tips for success. Remember to marinate for full flavor and ensure the skin stays crispy. Try different herbs or cooking methods if you want to mix things up. Store leftovers properly to enjoy the dish later. Cooking this meal is a fun way to share with others, and I hope you feel confident as you prepare it. Enjoy your cooking adventure!$

Lemon Paprika Roast Chicken Thighs

A flavorful roast chicken dish with lemon and smoked paprika.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 piece Zest of 1 lemon
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
to taste Salt and black pepper
for garnish Fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, smoked paprika, garlic powder, onion powder, and dried oregano. Mix well to create a marinade.
Season the chicken thighs generously with salt and black pepper, then add them to the marinade. Toss until the chicken is well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper or in a large oven-safe skillet.
Roast in the preheated oven for about 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley for a pop of color and added flavor.

Notes

Marinate for up to 2 hours for enhanced flavor.

Keyword chicken, lemon, paprika, roast