Lemon Paprika Roast Chicken Thighs are juicy, flavorful, and incredibly easy to make. The combination of smoky paprika and bright lemon gives the chicken a bold, zesty flavor, while roasting brings out a crispy golden skin and tender meat. I love serving this dish with rice, roasted veggies, or a fresh salad—it’s a reliable go-to for weeknight dinners or meal prep.
Why You’ll Love This Recipe
I love how simple yet flavorful this recipe is. The paprika adds warmth and color, while the lemon keeps the dish fresh and vibrant. Roasting the chicken thighs brings out a deep, savory flavor with barely any effort. With just a few ingredients and one pan, this recipe always comes out delicious—and it smells amazing while it’s cooking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone-in, skin-on chicken thighs
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Olive oil
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Lemon juice and zest
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Garlic (minced)
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Smoked or sweet paprika
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Salt
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Black pepper
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Dried thyme or oregano (optional, for extra flavor)
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Lemon slices (optional, for roasting with the chicken)
Directions
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I preheat the oven to 425°F (220°C).
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In a bowl, I mix olive oil, lemon juice and zest, garlic, paprika, salt, pepper, and herbs if using.
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I pat the chicken thighs dry, then toss them in the marinade, making sure each piece is well coated.
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I place the chicken thighs skin-side up on a baking tray or oven-safe skillet. If I’m using lemon slices, I scatter them around the chicken.
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I roast for 35–45 minutes, or until the skin is crisp and the internal temperature reaches 165°F (74°C).
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I let the chicken rest for 5 minutes before serving so the juices settle.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 35–45 minutes to roast, so I can have it ready in under an hour.
Variations
I sometimes swap smoked paprika for sweet paprika depending on the mood. Adding chili flakes gives it a spicy twist, or I drizzle with a bit of honey for a sweet contrast. For a Mediterranean feel, I add olives and cherry tomatoes to the pan before roasting.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in the oven at 350°F (175°C) to keep the skin crisp or use a skillet over medium heat. It also works great cold, shredded into salads or wraps.
FAQs
Can I use boneless chicken thighs?
Yes, I can. They cook faster—around 25–30 minutes. I just watch closely so they don’t dry out.
What’s the difference between smoked and sweet paprika?
Smoked paprika has a deep, wood-fired flavor, while sweet paprika is milder and more peppery. Both work well here—it just depends on what I prefer.
Can I marinate the chicken ahead of time?
Absolutely. I often marinate it for a few hours or overnight in the fridge to intensify the flavor.
Do I need to cover the chicken while roasting?
No, I leave it uncovered so the skin gets nice and crispy.
What sides go well with this dish?
I like serving it with roasted potatoes, couscous, rice, or a crisp green salad. The lemony flavor also pairs well with sautéed greens or grilled vegetables.
Conclusion
Lemon Paprika Roast Chicken Thighs are everything I want in a simple roast dinner—crispy skin, juicy meat, and bold, balanced flavor. With just a handful of ingredients and one pan, it’s the kind of meal that delivers every time, whether I’m cooking for myself or for others.
PrintLemon Paprika Roast Chicken Thighs
Lemon Paprika Roast Chicken Thighs are juicy, zesty, and full of flavor. Roasted until golden with a simple lemon-paprika marinade, this easy one-pan dish is perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Total Time: 50–55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roast
- Cuisine: Mediterranean-Inspired
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon smoked or sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or oregano (optional)
- Lemon slices (optional, for roasting)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine olive oil, lemon juice and zest, garlic, paprika, salt, pepper, and herbs.
- Pat chicken dry and toss in the marinade until fully coated.
- Place chicken skin-side up in a baking tray or oven-safe skillet. Add lemon slices if using.
- Roast for 35–45 minutes, until skin is crisp and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
- Use boneless thighs for faster cooking—reduce time to 25–30 minutes.
- Swap smoked paprika for sweet if preferred.
- Marinate for a few hours or overnight for more flavor.
Nutrition
- Serving Size: 1 thigh
- Calories: 280
- Sugar: 0g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: undefined
