Lemon Paprika Roast Chicken Thighs That Burst with Flavor

Discover this Lemon Paprika Roast Chicken Thighs recipe for a flavor-packed gluten-free dinner.

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Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings: 4 thighs

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1/4 cup Fresh Lemon Juice Fresh juice is ideal for the best flavor.
2 tablespoons Olive Oil Substitute with any neutral oil if desired.
1 tablespoon Smoked Paprika Regular paprika can replace it for less smoky flavor.
4 cloves Crushed Garlic Fresh garlic is recommended.
1 teaspoon Salt Consider Himalayan salt or sea salt for variations.
1 teaspoon Pepper Freshly cracked black pepper is best.

For the Baking

4 pieces Chicken Thighs Boneless thighs can be used but adjust cooking time.

Equipment

medium bowl
whisk
baking sheet
parchment paper
meat thermometer

Method

Step‑by‑Step Instructions

In a medium bowl, whisk together fresh lemon juice, olive oil, smoked paprika, crushed garlic, salt, and pepper until well blended and smooth.
Place the chicken thighs in a shallow dish or a zip-top bag, pour the marinade over the chicken, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and arrange the marinated chicken thighs skin-side up.
Roast the chicken for 35-40 minutes, ensuring the internal temperature reaches 165°F (74°C).
Once roasted, let the chicken rest for about 5 minutes before serving.

Nutrition

Serving: 1thighCalories: 300kcalProtein: 20gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 400mgPotassium: 250mgVitamin A: 2IUVitamin C: 10mgIron: 4mg

Notes

For the best flavor, marinate the chicken for at least 2 hours. Leftover chicken can be used in tacos or wraps.

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