If you’re craving big, sun-drenched flavors with absolute minimal fuss, Roast Chicken Thighs with Lemons, Paprika, and Olives is about to be your new go-to. Juicy chicken thighs soak up the smoky paprika rub, mingle with briny green olives, and roast alongside sweet-tart lemon and onions until everything caramelizes in the oven. Trust me—this irresistible, Mediterranean-inspired classic will earn a regular spot in your dinner rotation.
Why You’ll Love This Recipe
- Vibrant Mediterranean Flavors: Smoky paprika, tangy lemon slices, and briny green olives bring delicious complexity with every bite.
- Weeknight Friendly: The marinate-and-roast method is simple to prep ahead, so you can have a stunning meal with minimal active work.
- Beautifully Juicy Results: Bone-in, skin-on chicken thighs turn out irresistibly tender and full of flavor—never dry.
- One Pan Wonder: Everything cooks together for easy cleanup and a fuss-free dinner you’ll crave again and again.
Ingredients You’ll Need
The beauty of Roast Chicken Thighs with Lemons, Paprika, and Olives lies in a handful of classic ingredients. Each one brings something special—whether it’s color, fragrance, or bold, punchy flavor—that makes this dish far more than the sum of its parts.
- Chicken thighs (bone-in, skin-on): The fat under the skin keeps the meat juicy, and roasting gives you that golden, crispy skin everyone fights over.
- Olive oil: For coating the chicken and ensuring everything stays moist and infused with flavor as it roasts.
- Sea salt: Essential for seasoning the chicken and enhancing all the bright flavors in the pan.
- Smoked paprika: Adds gorgeous color and a subtle smoky depth that’s truly addictive.
- Garlic powder: Delivers bold garlicky flavor without the risk of burning fresh garlic in a hot oven.
- Dried oregano leaves, crushed: Infuses the dish with a Mediterranean backbone and herbal aroma.
- Fresh lemons, sliced: Sliced lemons caramelize as they roast, releasing their juice and a burst of citrusy tang.
- Red onion, thinly sliced: Onions become meltingly sweet and mingle with the lemon for a perfect flavor base.
- California green olives, drained: Olives add a briny pop, balancing the richness of the chicken.
Variations
One thing I love about Roast Chicken Thighs with Lemons, Paprika, and Olives is how adaptable it is—feel free to riff based on what’s in your pantry, your diet, or your mood. Here are some easy and delicious ways to make it your own.
- Switch up the olives: Swap the green olives for Kalamata, Castelvetrano, or even a mix for deeper, fruitier notes.
- Add more veggies: Toss halved baby potatoes, fennel, or bell peppers under the chicken to soak up the juices and make it a meal-in-one.
- Intensify the citrus: Try using Meyer lemons for a sweeter tang, or mix in a few orange slices for a twist.
- Cater to spice lovers: Sprinkle in a pinch of chili flakes or drizzle with spicy harissa before roasting.
How to Make Roast Chicken Thighs with Lemons, Paprika, and Olives
Step 1: Marinate the Chicken
Lay the chicken thighs in a shallow pan and massage them with olive oil so every surface glistens. In a small bowl, combine the sea salt, smoked paprika, garlic powder, and dried oregano, then sprinkle generously over both sides of each thigh, pressing the seasoning in for maximum flavor. The real magic happens in the fridge—let the chicken marinate for at least 8 hours to let those spices work their way into the meat.
Step 2: Prepare the Pan and Oven
When you’re ready to cook, preheat your oven to 425°F and move a rack to the top third—this top heat helps melt and caramelize the skin for a golden finish. Arrange the lemon slices and red onion in a single even layer at the bottom of a shallow roasting pan. This creates not just flavor, but an edible aromatic nest for the chicken to sit on while it roasts.
Step 3: Assemble and Roast
Place the marinated chicken thighs, skin-side up, on top of the lemons and onion. Slide the pan into the oven and roast for 40 minutes, basting everything with those incredible pan juices about halfway through. This helps the chicken stay moist and coats the lemons and onions with seasoned goodness.
Step 4: Add the Olives, Finish, and Rest
After 40 minutes, scatter the drained green olives around the pan. Return the dish to the oven and roast for another 5–10 minutes until the chicken is deeply browned and cooked through—the flavors really come together at this stage. Once the chicken is done, let it rest for 10 minutes to allow the juices to redistribute, making each thigh perfectly tender and juicy.
Pro Tips for Making Roast Chicken Thighs with Lemons, Paprika, and Olives
- The Overnight Advantage: Letting the chicken marinate overnight really intensifies the smoky paprika and lets the lemon zest gently perfume the meat.
- Layering for Flavor: Arranging lemon and onion under the chicken not only enhances flavor but keeps the chicken ultra-moist by basting it from below.
- Basting is Key: Basting once during roasting ensures that the skin stays crisp while the chicken remains succulent all the way through.
- Don’t Skip the Rest: Allowing the chicken to rest after roasting gives you the juiciest, most flavorful results—resist the urge to cut in right away!
How to Serve Roast Chicken Thighs with Lemons, Paprika, and Olives
Garnishes
This dish looks stunning straight out of the oven, but a scattering of fresh chopped parsley or torn oregano over the top brings a pop of color and a final flash of Mediterranean aroma. Try a squeeze of fresh lemon juice just before serving to brighten up those deep, roasted flavors even more.
Side Dishes
For a complete meal, serve your Roast Chicken Thighs with Lemons, Paprika, and Olives atop fluffy couscous, hearty rice pilaf, or with hunks of rustic bread to mop up the incredible lemony pan juices. Roasted potatoes, simply dressed arugula, or a Mediterranean cucumber salad are all fantastic partners, too.
Creative Ways to Present
To impress a crowd, mound the chicken thighs and luscious roasted lemons on a large serving platter, spoon over all those savory juices, then nestle the olives around the edges for a bistro-style presentation. For individual portions, plate chicken over a small bed of lemon-onion mixture with a spoonful of olives and a sprig of fresh herbs—gorgeous!
Make Ahead and Storage
Storing Leftovers
Leftover Roast Chicken Thighs with Lemons, Paprika, and Olives are a weeknight lifesaver. Once cooled, store the chicken and pan juices together in an airtight container in the refrigerator for up to 3 days—those flavors only deepen as they mingle!
Freezing
You can freeze this dish for up to 2 months. For best results, divide portions into freezer-safe containers and pour a little pan sauce over each to keep everything moist. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place chicken and juices in a covered baking dish and warm in a 350°F oven until hot, about 15–20 minutes. Alternatively, microwave gently in short bursts, making sure not to dry out the chicken.
FAQs
-
Can I use boneless, skinless chicken thighs instead of bone-in?
Absolutely! While bone-in, skin-on thighs deliver the juiciest, most flavorful results, boneless thighs will still soak up the marinade and cook more quickly—just reduce the roasting time by about 10–15 minutes and keep an eye to avoid overcooking.
-
Should I remove the lemon slices before serving, or are they edible?
The roasted lemon slices are absolutely edible and become soft, jammy, and intensely flavorful! If you love a touch of bitterness and bright citrus tang, eat them with the chicken. For a milder taste, you can serve them on the side.
-
Can I prep Roast Chicken Thighs with Lemons, Paprika, and Olives in advance?
Yes—marinate the chicken up to 24 hours ahead and keep it in the fridge until you’re ready to roast. You can also slice lemons and onions in advance for a speedy weeknight assembly.
-
Is it possible to double this recipe for a crowd?
You sure can! Just use a larger roasting pan (or two) so the chicken pieces aren’t crowded. If they’re packed too tightly, the skin steams instead of crisping up. Rotate pans halfway if using two for even cooking.
Final Thoughts
I hope you’re as excited as I am to make (and devour!) these Roast Chicken Thighs with Lemons, Paprika, and Olives. Each bite is bright, smoky, and deeply satisfying—the sort of meal you’ll want to share again and again. Give it a try, and don’t be surprised if it becomes your new house specialty!
Print
Roast Chicken Thighs with Lemons, Paprika, and Olives Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy tender and flavorful Roast Chicken Thighs with Lemons, Paprika, and Olives for a satisfying meal that’s bursting with Mediterranean-inspired tastes.
Ingredients
Chicken Thighs:
- 8 chicken thighs, bone-in, skin-on
Seasoning:
- 2–3 tbsp. olive oil
- 3 tbsp. sea salt
- 3 tbsp. smoked paprika
- 3 tbsp. garlic powder
- 3 tbsp. dried oregano leaves, crushed
Additional Ingredients:
- 2 small lemons, ends removed and sliced thin
- 1 red onion, halved and sliced thinly from stem to bulb
- 1 6oz can California green olives, drained
Instructions
- Coat Chicken: Place the chicken in a shallow pan. Coat the chicken pieces with olive oil on all sides.
- Season Chicken: Combine all the seasoning ingredients in a small bowl and stir well. Dust the chicken on both sides with the seasoning and place in the fridge for at least 8 hours to marinate.
- Preheat Oven: Preheat oven to 425 degrees F and place wire rack in the top third of the oven.
- Roast Chicken: Place the lemons and onion in a single layer at the bottom of a shallow pan. Top with the chicken pieces, skin side up and roast for 40 minutes, basting after 20 minutes.
- Add Olives: Add the green olives to the pan and return to roasting for another 5-10 minutes or until chicken is browned and cooked through.
- Rest and Serve: Allow chicken to rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 thigh with seasoning
- Calories: 320
- Sugar: 2g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 120mg
