Pat the chicken thighs completely dry with paper towels. In a medium bowl, whisk together the juice of one lemon, olive oil, smoked paprika, minced garlic, salt, and pepper until well blended.

Place the dried chicken thighs in a shallow dish or large zip-top bag. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Refrigerate for 30 minutes to 4 hours (2 to 4 hours ideal for deepest flavor).

Preheat your oven to 425°F. Line a baking sheet with parchment paper. Arrange the marinated thighs skin-side up with at least an inch of space between each piece.

Roast for 35 to 40 minutes until the skin turns deep golden brown and crispy. At the 20-minute mark, baste the chicken with the accumulated pan juices. Check for doneness with an instant-read thermometer - it should read 165°F in the thickest part.

Remove from the oven and let the chicken rest on the pan for 5 minutes. Zest the remaining lemon over the top, sprinkle with fresh herbs if using, and serve with lemon wedges on the side.