These oven-baked chicken thighs are juicy, delicious, and easy-to-make — they are great during the work week, when you want to make a relatively simple dinner at home with a lot of flavor, and also yield plenty of leftovers for lunch the next day.
SPICY LEMON PAPRIKA CHICKEN THIGHS
- 2 lbs. organic chicken thighs, skin on
- 2 tbsp paprika
- 1 tbsp garlic powder
- 2 tsps cayenne power
- 2 tsp salt
- 1 tsp ground pepper
- Zest and juice of one lemon
- ¼ cup organic olive oil
In a bowl, mix paprika, garlic powder, cayenne powder, salt and pepper. Stir in lemon zest, lemon juice, and olive oil, to create the marinade. Check the taste and adjust the seasoning as necessary (you may want more spiciness here, for instance).
Add the chicken thighs and toss. If you have the time, let the thighs marinade for a couple of hours –in full-disclosure, I often make this recipe when I don’t have time to marinate the thighs for much longer than 15 minutes, and the chicken still tastes delicious.
Preheat the oven to 215C (about 419F). Lay out the chicken thighs in a roasting pan and roast for about 30 minutes, until cooked through.
Turn on the broiler and broil until the skin is lightly crisp, 2 to 3 minutes. Take the roasting pan out of the oven, transfer the thighs onto a platter and let them rest for about 5 minutes before serving.
These chicken thighs are great the next day, even cold!