This is a super simple recipe that is great for when you need to throw dinner together quickly. I combine all of the ingredients in a bowl and then pour them over the chicken in a ziploc bag. Then, I marinate it in the refrigerator for 30 minutes (or more if you have the time). I usually double this recipe so that I can have lots of leftovers for a quick protein option on hand. Enjoy!
2 lbs. organic chicken thighs
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 400 degrees. 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.
Original recipe and photos adapted from: https://eatlivepaleo.com/2012/01/18/spicy-lemon-paprika-chicken-thighs/