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Lemon-Herb Roasted Chicken Thighs

Name: Lemon-Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 bone-in, skin-on chicken thighs; 2 lemons, one zested and juiced, one sliced; 2 tbsp olive oil; 1 tbsp fresh thyme leaves; 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper

Prep 10 min · Cook 40 min · Serves 4

Crisp-skinned chicken thighs with lemon, thyme and smoked paprika. Five ingredients and one pan.

Dry skin is the whole trick. Pat the thighs with paper towels until they feel tacky, and the oven does the rest.

Ingredients

8 bone-in, skin-on chicken thighs
2 lemons, one zested and juiced, one sliced
2 tbsp olive oil
1 tbsp fresh thyme leaves
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper

Steps

Heat the oven to 425°F (220°C). Pat the chicken very dry.
Mix the lemon zest, juice, olive oil, thyme, paprika, salt and pepper. Rub all over the chicken.
Arrange skin-side up in a roasting pan with the lemon slices tucked between.
Roast 35 to 40 minutes until the skin is deep golden and the thickest thigh reads 175°F (80°C).
Rest 5 minutes and spoon the pan juices over the top.

Onion-free, for flavor. Every recipe here is written without onions or onion-derived ingredients (shallots, scallions, onion powder, and similar). We built this site for people who simply prefer food without onion, so we do not test to allergen standards. Packaged foods vary by brand: check labels on broths, spice blends and sauces. If you have an allium allergy or medical need, verify every ingredient yourself.