Zesty Lemon Garlic Chicken with Smoky Paprika | Easy Dinner Recipe

This recipe has now become a family favorite. It was inspired by me not wanting to go to out to the food market again. I went through my fridge and my pantry, took out the ingredients below and worked off my lemon rosemary chicken recipe, but everything different.

This recipe will become one of your go to recipes for sure.

I am quite sure using whole chicken legs or thighs, bone in or out would work was well, please let me know how yours turn out!

Zesty Lemon Garlic Chicken with Smoky Paprika | Easy Dinner Recipe

Introduction

Serves 8

Looking for a simple, flavorful, and crowd-pleasing dish? This Lemon Garlic Chicken with Roasted Vegetables is a recipe I’ve been making for years, and it never fails to impress! Juicy chicken thighs are seasoned with smoky paprika and paired with bright lemons, sweet peppers, and savory garlic to create a vibrant, Mediterranean-inspired meal.

The beauty of this recipe lies in its versatility. You can prepare it ahead of time, let the flavors meld during a slow cook, or whip it up quickly for a weeknight dinner. It’s a dish that feels special but requires minimal effort. Perfect for feeding a family or entertaining guests, this recipe is a keeper!

Why You’ll Love This Recipe

1. Simple Ingredients, Big Flavor: With just a handful of pantry staples and fresh produce, this dish delivers bold, zesty, and smoky flavors.

2. One Dish, Many Options: You can bake it in the oven or let your slow cooker do all the work—it’s a win either way!

3. Make-Ahead Friendly: Marinate the chicken the day before to save time and enhance the flavor.

4. Versatile Pairings: Serve it with polenta, rice, crusty bread, or even over a simple green salad for a light meal.

5. Minimal Cleanup: Sear, bake, and serve all in one dish—perfect for busy cooks!

Ingredients

• 4 lbs. chicken thighs (boneless or bone-in)

• 2 lemons, thinly sliced (organic preferred)

• 1 head garlic, thinly sliced

• 1 onion, thinly sliced

• 2 red bell peppers, sliced into strips

• ½ cup smoked paprika or paprika-based seasoning mix (try FACS, Feeding a Crowd Seasoning)

• ½ cup olive oil or grapeseed oil

Instructions

1. Marinate the Chicken:
   Place the chicken thighs in a large bowl. Sprinkle the paprika-based seasoning generously over the chicken, ensuring each piece is evenly coated. Let it marinate for at least 1 hour or overnight in the fridge for maximum flavor.

2. Prepare the Baking Dish:
   Lightly grease a large 8x14-inch baking dish with cooking spray or a drizzle of oil. Lay half the lemon slices evenly across the bottom.

3. Brown the Chicken:
   Heat a large skillet over medium-high heat and add ¼ cup of oil. When the oil is hot, sear the chicken thighs in batches, about 3-4 minutes per side, until golden brown. Arrange the browned chicken over the lemon slices in the baking dish.

4. Sauté the Vegetables:
   Using the same skillet, add the garlic, onion, and red peppers. Sauté for about 4 minutes until slightly softened, then layer the vegetables over the chicken.

5. Bake:
   Preheat the oven to 375°F (190°C). Top the chicken and vegetables with the remaining lemon slices. Bake for 25-30 minutes or until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C).

6. Serve:
   Pair this dish with creamy polenta, fluffy rice, or crusty bread to soak up the flavorful juices. Polenta Recipe Here

Slow Cooker Version:

Layer the ingredients in your slow cooker as directed. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and flavorful.