Name: Lemon Paprika Roast Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4–6 bone-in, skin-on chicken thighs; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 1/2 teaspoons smoked paprika; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh parsley or thyme (optional, for garnish)

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Lemon Paprika Roast Chicken Thighs are a vibrant, flavor-packed dish that’s both simple and satisfying. I love how the juicy chicken soaks up the zesty lemon and smoky paprika while roasting until golden and crisp. It’s the kind of recipe I can prep quickly, pop in the oven, and let the aromas fill the kitchen as it cooks to perfection.

Why You’ll Love This Recipe

I love how these chicken thighs deliver bold flavor with barely any effort. The marinade is minimal but impactful, and the roasting does all the work. It’s perfect for a weeknight dinner or even meal prep. The skin gets beautifully crisp, and the meat stays juicy every time. Plus, it pairs well with just about any side I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Lemon juice and zest
Smoked paprika
Garlic, minced
Olive oil
Salt
Black pepper
Fresh parsley or thyme (optional for garnish)

Directions

I start by preheating the oven to 425°F and patting the chicken thighs dry with paper towels.
In a bowl, I mix together olive oil, lemon juice, lemon zest, smoked paprika, minced garlic, salt, and pepper.
I coat the chicken thighs well with the mixture, making sure to get it under the skin when possible for extra flavor.
I place the thighs skin-side up on a baking sheet or in a cast iron skillet.
I roast them for 35 to 45 minutes, until the skin is crisp and a thermometer reads 165°F in the thickest part.
I let them rest for 5 minutes before serving, optionally garnished with fresh parsley or thyme.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 40 minutes to cook.

Variations

Sometimes I add a pinch of cayenne for heat or swap smoked paprika for hot paprika for a bolder flavor. I’ve also marinated the chicken for a few hours in the fridge when I have time—it really amps up the flavor. For a Mediterranean twist, I add a touch of oregano or cumin.

Storage/Reheating

I store leftover chicken thighs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F until heated through to keep the skin crisp. The microwave works too, but the skin won’t be as crispy.

FAQs

Can I use boneless thighs?

Yes, I can use boneless, skinless thighs. They cook faster (about 25–30 minutes), but I prefer bone-in for juiciness and flavor.

Do I need to marinate the chicken?

No, but I sometimes marinate it for a few hours when I have time. Even 30 minutes makes a difference in flavor depth.

Can I make this with chicken breasts?

Yes, but I adjust the cooking time. Breasts can dry out faster, so I check them around 25–30 minutes and pull them once they hit 165°F.

What sides go well with this?

I usually serve it with roasted potatoes, rice, or a simple green salad. It’s also great with couscous, grilled veggies, or garlic bread.

Can I freeze the cooked chicken?

Absolutely. I let it cool, wrap it tightly, and freeze for up to 3 months. When ready to eat, I thaw overnight and reheat in the oven.

Conclusion

Lemon Paprika Roast Chicken Thighs are one of those easy, flavorful meals I rely on again and again. With crispy skin, juicy meat, and bright, smoky flavor, they never fail to impress. Whether I’m feeding family or just cooking for myself, this dish is always a hit on the table.