This recipe for Roast Chicken Thighs with Lemons, Paprika and Olives is truly delicious. The recipe is from the Wine Country Table cookbook, and it’s fabulous for a weeknight meal and fancy enough for guests.

The California Wine Institute‘s highly anticipated cookbook is finally here! It contains tons of delicious recipes made with California grown goodness, along with features about growers from across the Golden State and our sustainable farming measures.

When I got my hands on it this week, I sat and browsed through all the beautiful photos. There are some great shots and stories about where our food comes from and who grows it; I’m a sucker for those stories. Having grown up in an agricultural community, it always makes me feel close to my roots and connected to the land.

The beautifully inspiring photos made it difficult to decide on which recipe to try first, but I ultimately decided on a great weeknight meal that is easy to prepare and I knew the whole family would love.

Needless to say, the Roast Chicken with Lemons and Paprika was promptly devoured! Many accolades were given about the crisp skin and the juicy consistency of the chicken. I loved the addition of the green olives at the end of baking time. Paired with the paprika seasoning, it has an undeniable Spanish flair that is easy to love.

Can’t you just smell the goodness through your screen? I served it with fresh roasted asparagus which I simply just popped in the oven the last 20 minutes that the chicken was baking. Easy peasy!

Let’s make the Roasted Chicken Thighs:

Combine the 4 simple seasoning ingredients and stir to combine. Coat each piece of chicken with California Olive Oil and dust with the spice mixture to coat both sides. Allow the seasoning to rest on the chicken for at least 8 hours in the fridge.

Once you are ready to roast, take a large pan and add sliced lemons and red onion to the bottom in a single layer.

Top with the chicken thighs and bake for 40 minutes, basting once after 20 minutes.  This helps the chicken get extra crispy!

Pour in a drained can of California green olives and roast the chicken thighs for another 5-10 minutes.

Remove from the oven and allow to rest 10 minutes before serving.

A perfect spring weeknight meal! Everyone will love these roast chicken thighs. Serve them with a glass (or two) of California Chardonnay or Pinot Noir.

Roast Chicken Thighs with Lemons, Paprika, and Olives

Susan the CA Grown Mom

This recipe for Roast Chicken Thighs with Lemons, Paprika and Olives is truly delicious. The recipe is fabulous for a weeknight meal and fancy enough for guests.

3.75 from 20 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course dinner, Main Course

Cuisine American

Servings 6 servings

Calories 269 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 chicken thighs, bone-in, skin-on
• 2-3 tbsp. olive oil
• 3 tbsp. sea salt
• 3 tbsp. smoked paprika
• 3 tbsp. garlic powder
• 3 tbsp. dried oregano leaves, crushed
• 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

 

• Place the chicken in a shallow pan. Coat the chicken pieces with olive oil on all sides.
• 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 to 425 degrees F and place wire rack in the top third of the oven.
• 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 the green olives to the pan and return to roasting for another 5-10 minutes or until chicken is browned and cooked through.
• Allow chicken to rest for 10 minutes before serving.

Notes

Adapted from the Wine Country Table cookbook.

Nutrition

Calories: 269kcalCarbohydrates: 14gProtein: 29gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 129mgSodium: 2999mgPotassium: 667mgFiber: 5gSugar: 3gVitamin A: 3681IUVitamin C: 21mgCalcium: 50mgIron: 3mg

Keyword chicken, green olives, lemon

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