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
Units
Scale
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
