Description
This Roast Chicken Thighs with Lemons, Paprika, and Olives recipe is a flavorful and easy-to-make dish that’s perfect for a hearty dinner. The combination of zesty lemons, smoky paprika, and briny olives creates a delicious and aromatic meal that will impress your family and friends.
Ingredients
Units
Scale
Chicken Thighs:
- 8 chicken thighs, bone-in, skin-on
- 2–3 tbsp. olive oil
Seasoning:
- 3 tbsp. sea salt
- 3 tbsp. smoked paprika
- 3 tbsp. garlic powder
- 3 tbsp. dried oregano leaves, crushed
Additional Ingredients:
- 2 small lemons, thinly sliced
- 1 red onion, thinly sliced
- 1 6oz can California green olives, drained
Instructions
- Coat Chicken: Place the chicken thighs in a shallow pan and coat with olive oil.
- Season Chicken: In a small bowl, combine sea salt, smoked paprika, garlic powder, and oregano. Dust the chicken with the seasoning, cover, and refrigerate for 8 hours.
- Preheat Oven: Preheat oven to 425°F and position a wire rack in the top third of the oven.
- Prepare Pan: Arrange lemon and onion slices in a single layer in a pan. Place seasoned chicken on top, skin side up.
- Roast Chicken: Roast for 40 minutes, basting halfway through. Add olives and continue roasting for 5-10 minutes until chicken is cooked through.
- Rest and Serve: Let the chicken rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 2g
- Sodium: 1400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg
