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3 from 2 votes

Roast Chicken with Lemons, Paprika, and Olives

Course dinner, Main Course
Cuisine American
Keyword chicken, green olives, lemon
Author Susan the CA Grown Mom


  • 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 can green olives, drained


  • 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 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.