Miley Are you looking for an easy Roast Chicken recipe? These Lemon Paprika Chicken Thighs are simple enough for busy weeknights, yet bold enough to impress on date night with a side of roasted potatoes and a green salad. Once you make this zesty chicken you will want to serve it with everything!
Confession time… The chicken dinner currently topping the charts at my house is extremely simple and VERY flavorful. It’s a quick and easy recipe offering a great dinner option any night of the week and the whole family cannot get enough of it… Have you guessed what it is?
Lemon Paprika Roast Chicken of course – the ultimate comfort food! We don’t call it that in our house, my family just asks for ‘the crispy chicken’ or ‘sunshine chicken’. But if I am feeling fancy, I will tell them they are having rustic Lemon Paprika Roast Chicken Thighs! It’s the perfect dish for picky eaters.
The truth is that this golden, crisp skin is so darned tasty that you could serve it at a dinner party and be hailed a culinary genius! Look at those pan juices and tell me your mouth isn’t already watering 😉
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Why You’ll Love This Recipe
This roasted chicken dish balances brightness, warmth, and ease in one pan. Each bite feels bold without feeling heavy.
Bright lemon flavor: Fresh lemon lifts the richness of the chicken.
Warm spice note: Paprika adds color and gentle depth.
Crispy skin: Oven roasting gives beautiful texture.
Easy prep: Simple seasoning with no complicated steps.
Weeknight friendly: Minimal hands on time once it hits the oven.
Great leftovers: The flavor stays strong even the next day.
Ingredients
For the Chicken:
- 6 bone in chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ teaspoons paprika
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
For Finishing:
- Fresh parsley, chopped
- Lemon slices
Step by Step Instructions
1. Preheat the Oven
Start by heating your oven to 425°F. A hot oven helps the skin crisp quickly while the meat stays juicy. Line a baking sheet with foil for easy cleanup.
2. Prepare the Chicken
Pat the chicken thighs dry using paper towels. Dry skin roasts better and turns crisp instead of soft. Place the thighs on the prepared baking sheet with space between each piece.
3. Season Thoroughly
In a small bowl, mix olive oil, salt, black pepper, paprika, lemon zest, lemon juice, and garlic. Rub this mixture all over the chicken, making sure some seasoning goes under the skin. Massage it in so every part gets coated.
4. Arrange for Roasting
Turn the chicken skin side up and spread lemon slices around the pan. The slices add aroma while the chicken cooks and lightly scent the pan juices.
5. Roast the Chicken
Place the tray in the oven and roast for about 40 to 45 minutes. The skin should turn deeply golden and the juices should run clear. Rotate the pan halfway through for even browning.
6. Rest and Finish
Remove the chicken from the oven and let it rest for about 5 minutes. Sprinkle chopped parsley over the top before serving so the flavors stay fresh and bright.
Tips and Variations
Extra crisp skin: Pat the chicken very dry before seasoning.
Deeper paprika flavor: Use smoked paprika for a richer taste.
Garlic boost: Add whole garlic cloves to the pan.
Sheet pan add in: Roast potatoes alongside the chicken.
Make ahead: Season the chicken earlier in the day and chill until ready.
Serving Suggestions
Lemon Paprika Roast Chicken Thighs pair beautifully with simple sides. Serve them with roasted vegetables, rice, creamy mashed potatoes, plus a fresh salad for balance. The bright lemon notes keep the plate feeling light even with hearty sides.
When I serve this for family dinners, I place the tray straight on the table. The golden color and citrus aroma always pull everyone in right away.
Frequently Asked Questions
Can I use boneless thighs instead?
Yes, adjust the cooking time since they cook faster.
Is this dish spicy?
No, paprika adds warmth and color without heat.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days.
Can I reheat this in the oven?
Yes, warm at a low temperature to keep the meat juicy.
Can I freeze cooked chicken?
Yes, let it cool fully then freeze for up to two months.
Final Thoughts
Lemon Paprika Roast Chicken Thighs feel honest and satisfying without extra effort. The mix of citrus, spice, and crisp skin creates a dish that feels comforting and fresh at the same time.
I love how dependable this recipe feels. It fits busy nights, relaxed weekends, and shared meals with ease while always delivering strong flavor.
Lemon Paprika Roast Chicken Thighs Recipe
Ingredients
For the Chicken:
- 6 bone in chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ teaspoons paprika
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
For Finishing:
- Fresh parsley chopped
- Lemon slices
Instructions
- Season chicken with oil, lemon, garlic, salt, pepper, and paprika.
- Arrange skin side up on a baking sheet with lemon slices.
- Roast until golden and cooked through.
- Rest briefly then finish with parsley.
