In a medium-sized bowl, whisk together the olive oil, fresh lemon juice, smoked paprika, crushed garlic, salt, and pepper until the mixture is well-blended and smooth.

Take your chicken thighs and coat them generously in the marinade, ensuring each piece is evenly covered. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally up to 4 hours.

While the chicken is marinating, preheat your oven to 425°F (220°C).

Once marinated, remove the chicken thighs from the fridge and place them skin-side up on a parchment-lined baking sheet.

Slide the baking sheet into your preheated oven and roast the chicken thighs for 35–40 minutes, basting with pan juices halfway through.

Once roasted to perfection, take the chicken thighs out of the oven and let them rest for about 5 minutes before serving.