Lemon Paprika Roast Chicken Thighs

These lemon paprika roast chicken thighs are juicy, golden, and full of bold, zesty flavor. I love making them when I want a no-fuss dinner that tastes like it took all day. The combination of lemon and paprika gives the chicken a beautiful color and a deep, smoky-citrus flavor that keeps me coming back for more.

Why You’ll Love This Recipe

I love how simple the prep is—just a handful of ingredients, and everything roasts to perfection in the oven. The skin turns crispy, the inside stays juicy, and the lemon-paprika marinade infuses every bite with flavor. It’s great for weeknights, meal prep, or casual entertaining.

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

• Olive oil

• Fresh lemon juice

• Garlic (minced)

• Smoked paprika

• Dried oregano or thyme

• Salt

• Black pepper

• Lemon zest

• Optional: extra lemon slices for roasting

Directions

1. I preheat the oven to 425°F (220°C) and pat the chicken thighs dry with paper towels.

2. In a small bowl, I mix olive oil, lemon juice, garlic, paprika, herbs, salt, pepper, and lemon zest to create a marinade.

3. I rub the mixture all over the chicken thighs and place them on a baking sheet or oven-safe skillet, skin-side up.

4. I roast for 35–40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

5. I let them rest for 5 minutes before serving, sometimes with lemon wedges on the side.

Servings and timing

This recipe serves 4 people.
Prep time is about 10 minutes, and roasting takes 35–40 minutes, so dinner is ready in under an hour.

Variations

Sometimes I add a pinch of chili flakes for heat or use smoked sea salt for deeper flavor. For a Mediterranean twist, I add olives and cherry tomatoes to the pan. I also love swapping in boneless thighs when I want a quicker cook time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F (175°C) until warmed through, or I use a skillet over medium heat to keep the skin crisp. These also freeze well—I thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken thighs?

Yes, I reduce the cooking time to about 25–30 minutes and check for doneness earlier.

What can I serve with this?

I pair it with roasted vegetables, rice, quinoa, or a fresh green salad—it goes with almost anything.

Can I marinate the chicken ahead of time?

Definitely. I marinate it for up to 24 hours in the fridge for even more flavor.

Is smoked paprika necessary?

It gives a wonderful depth, but if I only have sweet paprika, I use that and maybe add a touch of cumin or cayenne.

Can I make this in a skillet on the stove?

Yes, I sear the thighs skin-side down until crisp, then flip and cook through on lower heat with a lid on.

Conclusion

These lemon paprika roast chicken thighs are one of my favorite go-to meals. They’re quick, flavorful, and always come out with that perfect balance of crispy skin and juicy meat. It’s a reliable recipe that never fails to impress—even when I’m cooking just for myself.

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