- 1 tablespoon paprika
- Salt and pepper to taste
- 8 chicken thighs
- 3 garlic cloves, pressed
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice or ½ teaspoon pure lemon oil
- Pinch of oregano
- Rub the paprika, salt, and pepper well into the chicken pieces. In a small bowl, mix together the garlic, oil, and lemon juice. Put the chicken in a glass or ceramic roasting pan and pour the marinade over it. Turn the chicken with tongs to coat it completely, then cover and refrigerate overnight.
- Bring to room temperature before baking. Preheat the oven to 400°F. Sprinkle the chicken with oregano. Put the uncovered roasting pan with the chicken in the oven and roast for 40 minutes, turning the pieces once. Serve on a bed of watercress.