Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs (Sobrecoxas assadas com páprica e ervas)
These paprika and herb-roasted chicken thighs are a staple of home cooking, delivering succulent meat with perfectly crisp skin.
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Ingredients
6 bone-in, skin-on chicken thighs (approx. 1.2kg)
1 large red onion
6 large garlic cloves
1/3 cup freshly squeezed and strained lemon juice (from about 2 lemons)
1 1/2 cups water
12 sage leaves
8 sprigs fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp extra virgin olive oil
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup freshly squeezed and strained lemon juice (from about 2 lemons)
1 1/2 cups water
12 sage leaves
8 sprigs fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp extra virgin olive oil
Freshly ground black pepper to taste
Where to find ingredients
You can find all fresh produce and pantry staples at your local supermarket, such as Woolworths or Coles. Look for free-range chicken thighs in the poultry section and fresh herbs in the produce aisle. For the fennel seeds and paprika, check the spice aisle.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Combine the crushed seeds with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a shallow dish.
- Season the chicken thoroughly with the spice blend.
- Massage the spices well into the meat to ensure complete coverage.
- Distribute some of the seasoning underneath the skin, being careful not to detach it from the meat.
- Arrange the chicken thighs skin-side up.
- Refrigerate uncovered for 40 minutes; this helps the skin dry out and allows the seasoning to penetrate.
- Preheat the oven to 200°C.
- Remove the chicken from the fridge and let it stand at room temperature for 20 minutes before baking.
- Halve the onion, then slice each half into three wedges, keeping the root intact to prevent the layers from separating.
- Slightly crush the garlic cloves with the flat side of a knife and discard the skins.
- Distribute the onion wedges, garlic cloves, sage, and oregano in a large roasting tray.
- Lightly season the onions with a pinch of salt.
- Pour the lemon juice and water into the base of the tray, taking care not to wet the chicken skin.
- Pat the chicken skin dry with paper towel.
- Nestle the chicken thighs into the tray over the bed of aromatics, skin-side up.
- Drizzle the chicken and vegetables with the olive oil.
- Roast for approximately 1 hour, or until the chicken is cooked through and the skin is beautifully golden and crisp.
- Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken alongside the roasted onions and the pan juices.
Observations
This recipe employs a precise seasoning and resting technique to ensure deep, penetrating flavour and optimal skin texture. While the preparation is straightforward, it requires patience to allow the chicken to rest in the fridge and reach room temperature before hitting the oven.
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