Lemon and Paprika Chicken Thighs

Name: Lemon and Paprika Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1/4 cup olive oil; 2 tablespoons lemon juice (freshly squeezed); 2 teaspoons paprika (smoked or sweet); 2 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 8 chicken thighs (bone-in, skin-on)

85 min 4 servings Easy

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Lemon and Paprika Chicken Thighs

Savoury chicken thighs infused with zesty lemon and smoky paprika, perfect for a flavourful dinner.

Prep

10 min

Cook

45 min

Total

85 min

Servings

Difficulty

Easy

Lemon and Paprika Chicken Thighs are a delightful twist on a classic chicken dish. This recipe combines the tangy zest of lemon with the warm, smoky notes of paprika to create a meal that's both comforting and exciting. Perfect for family dinners or entertaining guests, these chicken thighs are sure to be a hit. The marinade is the secret to this dish's success. A blend of fresh lemon juice, aromatic garlic, and robust paprika coats the chicken, infusing it with flavour as it sits. As the chicken bakes, the marinade caramelizes, creating a tantalizingly crispy skin.

Ingredients

Servings

Marinade

Chicken

Instructions

Prepare the marinade

In a large bowl, whisk together olive oil, lemon juice, paprika, minced garlic, salt, and black pepper until well combined.

Marinate the chicken

Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavour.

Pro tip: Longer marination enhances the flavour.

Preheat the oven

Preheat your oven to 400°F (200°C).

Arrange the chicken

Remove the chicken from the marinade and place it skin-side up on a baking sheet lined with parchment paper.

Pro tip: Discard any excess marinade.

Bake the chicken

Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

Pro tip: Use a meat thermometer to check the temperature in the thickest part of the thigh without touching the bone.

Serve

Let the chicken rest for a few minutes before serving to retain its juices.

Pro tip: Garnish with lemon slices and fresh herbs, if desired.

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Tips & Tricks

<ul><li>Ensure chicken thighs are at room temperature before cooking for even results.</li><li>Use a meat thermometer to check internal temperature for safety.</li><li>Marinate the chicken for at least 30 minutes for deeper flavour.</li><li>Adjust paprika quantity to taste for a milder or more intense flavour.</li></ul>

Serving Suggestions

Serve these lemon and paprika chicken thighs with a side of roasted vegetables or a fresh green salad to complete the meal. They also pair wonderfully with rice or quinoa for a heartier option. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain the crispy texture, or enjoy cold in a salad for a refreshing lunch option.