• Start with the lemon. Wash and juice one-half of a lemon.
  2 tbsp lemon juice
• In a small bowl or measuring cup, combine all of the ingredients except the chicken. Stir well to make sure everything is mixed well.
  ¼ cup apple cider vinegar, 2 tbsp olive oil, 1 ½ tbsp paprika, ½ tbsp smoked paprika, 2-3 tsp red pepper flakes, 2 tbsp lemon juice, ¼ tsp salt
• Place the chicken in a sealable bag and seal letting out as much air as you can. Massage the marinade into the chicken to make sure all parts of the chicken are covered. Marinate in the refrigerator for at least 30 minutes, up to 24 hours.
  8 chicken thighs

Baking the chicken:

• Preheat the oven to 400°F.
• Take the chicken out of the bag and place it on a lined cookie sheet skin side up. You can also use a roasting pan with a wire rack in if you have one.
• Bake the chicken in the oven for 35 minutes or until the thickest part of the chicken measures 165°F on a meat thermometer.

If you are freezing the chicken:

• I like to freeze two separate portions (that’s two dinners for two) but this is up to you. Seal the bag(s) letting as much air out as possible. Label the bag and freeze for up to three months.
• To thaw, move the chicken to the fridge overnight. Once thawed cook at 400°F for 35 minutes or until the thickest part of the chicken measures 165°F on a meat thermometer.