Roast Chicken Thighs with Lemons, Paprika, and Olives
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.
Ingredients
- 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
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