Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or grease it lightly.

In a mixing bowl, combine paprika, salt, black pepper, olive oil, minced garlic, lemon zest, lemon juice, rosemary, and thyme. Mix well.

Pat the chicken thighs dry with paper towels. Place them in a bowl or resealable bag.

Pour the marinade over the chicken, ensuring each piece is coated. Marinade for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

Arrange the marinated chicken thighs skin-side up on the prepared baking sheet, ensuring space between each piece.

Optionally, place lemon slices on top of the chicken thighs.

Roast in the oven for 35–45 minutes, until the skin is golden brown and a meat thermometer reads 165°F (75°C).

Let the chicken rest for 5–10 minutes before serving.

Serve hot, optionally garnished with extra lemon slices and fresh herbs.