Saturday, July 22, 2017


I made these for me to eat and reheat! I really liked this recipe. Easy to throw together and the taste was great!


2 lbs. chicken thighs, skin on Beth used 5 # bone in skin on
2 tbsp paprika
1 tbsp garlic powder
2 tsps cayenne power Beth used 1 tsp
2 tsp salt
1 tsp ground pepper
Zest and juice of one lemon
¼ cup organic olive oil

In a bowl, mix paprika, garlic powder, cayenne powder, salt and pepper. Stir in lemon zest, lemon juice, and olive oil, to create the marinade. Check the taste and adjust the seasoning as necessary (you may want more spiciness here, for instance).

Add the chicken thighs and toss. If you have the time, let the thighs marinade for a couple of hours –in full-disclosure, I often make this recipe when I don’t have time to marinate the thighs for much longer than 15 minutes, and the chicken still tastes delicious.

Preheat the oven to 215C (about 419F). Lay out the chicken thighs in a roasting pan and roast for about 30 minutes, until cooked through.

Turn on the broiler and broil until the skin is lightly crisp, 2 to 3 minutes.Beth did not need to do this. Take the roasting pan out of the oven, transfer the thighs onto a platter and let them rest for about 5 minutes before serving.

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