Lemon and Herb Roast Chicken Thighs
High heat, dry skin and a bold herb rub do the work here. Lemon at the end wakes everything up the way salt normally would.
Sodium note
Chicken is naturally low in sodium, but avoid pieces labeled enhanced, brined or containing a saline solution. Estimated sodium comes almost entirely from the meat itself.
Ingredients
- 8 bone-in, skin-on chicken thighs (not brined or enhanced)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 lemon, half sliced and half reserved for juice
- Fresh parsley, chopped, to finish
Method
- 1
Heat the oven to 425 F. Pat the chicken thighs completely dry with paper towels. Dry skin is the difference between crisp and rubbery.
- 2
Mix the oil with the paprika, garlic powder, thyme, onion powder and pepper. Rub it over and under the skin.
- 3
Arrange the thighs skin side up in a cast iron pan or sheet pan, tucking lemon slices between the pieces.
- 4
Roast for 30 to 35 minutes, until the skin is deep golden and the juices run clear.
- 5
Squeeze the reserved lemon over the hot chicken and scatter with parsley before serving.
Nutrition (estimated, per serving)
- Calories
- 410
- Protein
- 34 g
- Carbs
- 2 g
- Fat
- 29 g
- Sodium
- 105 mg per serving
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Bone-in thighs can be swapped for drumsticks; add 5 minutes of roasting time.
- No smoked paprika? Use sweet paprika plus a pinch of ground cumin.
- Lime works in place of lemon for a slightly sharper finish.
Tips
- Season the chicken with the rub several hours ahead if you can; the flavor penetrates further.
- Roast halved potatoes and carrots in the same pan so they soak up the drippings.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
