Can I use chicken breasts instead of thighs?

Absolutely — just note that chicken breasts cook faster, so reduce roasting time to about 25–30 minutes to avoid drying them out.

Can I make Lemon Paprika Roast Chicken Thighs ahead of time?

Yes! Marinate them in the morning, refrigerate, and roast when ready to serve. The flavors only get better.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat in the oven to keep the skin crispy (microwave only if you’re in a rush — we’ve all been there!).

Can I add vegetables to the pan?

Definitely! Toss in sliced bell peppers, red onions, or baby potatoes before roasting for a complete one-pan meal.

Lemon Paprika Roast Chicken Thighs: 5 Delicious Twists

Description

Bright, smoky, and weeknight-easy, Lemon Paprika Roast Chicken Thighs deliver crispy skin, juicy meat, and a zesty lemon-garlic pan sauce in one pan.

Ingredients

Scale

2 lb bone-in, skin-on chicken thighs (4–6 pieces)
2 lemons (zest 1, juice 3 tbsp; remaining cut into wedges)
1 ½ tbsp smoked paprika
4 garlic cloves, minced
2 tbsp extra-virgin olive oil
1 ¼ tsp kosher salt
¾ tsp freshly ground black pepper
1 tbsp chopped fresh parsley or thyme (plus more for garnish)

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Instructions

Make marinade: In a bowl, whisk lemon juice, olive oil, smoked paprika, garlic, salt, and pepper.
Marinate: Add chicken thighs to a zip-top bag or dish; pour marinade over and coat well. Chill 30 minutes (up to 4 hours for deeper flavor).
Prep to roast: Heat oven to 425°F (220°C). Line a sheet pan with parchment. Arrange thighs skin-side up with space between. Pat skin dry lightly; brush with any extra marinade.
Roast: Bake 35–40 minutes until skin is golden and the thickest part reads 165°F (74°C). Baste once halfway through with pan juices.
Finish: Rest 5 minutes. Sprinkle herbs and lemon zest over top; serve with lemon wedges and spoon pan sauce over.

Notes

Extra-crispy tip: Broil 2–3 minutes at the end—watch closely.
Add veggies: Scatter 1 lb baby potatoes or sliced peppers/onions on the pan; toss in a little oil/salt first.
Swap: Use chicken breasts and roast 25–30 minutes.
Storage: Refrigerate leftovers up to 3 days; reheat at 375°F for 8–10 minutes to re-crisp.
Doneness: Always look for 165°F internal temperature.

Prep Time: 10 minutes (+30 minutes marinating)
Cook Time: 40 minutes
Category: Dinner
Method: Oven, Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh (approx. 6 oz cooked)
Calories: 420 kcal
Sugar: 0 g
Sodium: 540 mg
Fat: 31 g
Saturated Fat: 8 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 31 g
Cholesterol: 150 mg