My Spicy Lemon Paprika Chicken Thigh recipe is one of the most frequently visited posts on my blog — I think because we all love a simple but flavorful way of oven roasting skin-on chicken thighs (and indulging in deliciously crispy chicken skin). I recently created a variation of the recipe, a marinade with more spices — I wanted to layer on more flavor in the marinade and see what happened. The result was excellent, and also different, so I hope everyone who has tried the Spicy Lemon Paprika recipe will try this new recipe, too! What I like about this new marinade is the slight sweetness from the cinnamon, as well as the aroma of fennel seeds as well as a hint of cloves.
- 3 lbs. organic chicken thighs, bone-in, skin on
- Juice of 1 lemon
- 3 cloves of garlic, grated
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 tsp fennel seeds
- 1/2 tbsp ground cinnamon
- 1/2 tbsp paprika
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp ground cloves
- 1/4 cup olive oil
In a small bowl, mix all the ingredients of the marinade together.
Put the chicken thighs in a large bowl. Pour the marinade all over the thighs, and toss well, making sure to coat all the chicken.
Cover and refrigerated, letting the thighs marinate, for at least 3 hours (could be done over night).
Preheat the oven 425 F.
Lay out the chicken thighs in a roasting tray.
Roast in the oven for about 40 minutes, until the chicken thighs are cooked and the skin is crispy. For extra crispiness, put on medium broil for an addition 2 minutes or so.
Remove the roasting pan from the oven. Rest for a few minutes. Serve, and enjoy! The thighs are so juicy