In a medium bowl, combine lemon juice, olive oil, smoked paprika, crushed garlic, salt, and pepper. Whisk together until well-blended and smooth.

Take the chicken thighs and place them in a shallow dish or a zip-top bag. Pour the marinade over the chicken and ensure each piece is well-coated. Seal and refrigerate for at least 30 minutes or ideally up to 4 hours.

Preheat your oven to 425°F (220°C) while the chicken is marinating.

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

Roast the chicken for about 35 to 40 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).

After roasting, let the thighs rest for 5 minutes before serving. Garnish with fresh herbs and lemon wedges.