Smoky Paprika Chicken Thighs With Lemon

Ingredients

• 8 piece chicken thigh cutlets
• 2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 piece lemon

Instructions

1. 1Pat the chicken thighs dry with paper towel.
2. 2Rub the chicken all over with olive oil, smoked paprika, garlic powder, oregano and salt.
3. 3Lay four thighs skin side up in the basket without overlapping. A 5-6L basket fits four cutlets, so cook two batches.
4. 4Cook at 190°C for 14 minutes.
5. 5Turn each thigh over with tongs and cook at 200°C for 8 to 10 minutes until the skin is crisp and the juices run clear.
6. 6Rest on a plate for 5 minutes, then squeeze lemon over the top.