Brazilian recipe
Roasted chicken thighs with paprika and herbs (Sobrecoxas assadas com páprica e ervas)
These oven-roasted chicken thighs with paprika and herbs are a home cooking classic, resulting in juicy meat with perfectly crispy skin.
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Ingredients
6 bone-in, skin-on chicken thighs (approx. 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (approx. 2 lemons)
1 1/2 cups water
12 sage leaves
8 sprigs of fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (approx. 2 lemons)
1 1/2 cups water
12 sage leaves
8 sprigs of fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
Where to find ingredients
Chicken thighs, fresh herbs, and produce are readily available at local butcher shops, supermarkets, and farmers' markets. Substitutes: Dried oregano may be used if fresh is unavailable, though fresh is highly recommended for the aroma; regular onion can replace red onion if necessary.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Mix the crushed seeds with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a tray.
- Season the chicken with the prepared spice mixture.
- Massage the meat thoroughly to ensure the spices cover the entire surface.
- Spread the seasoning under the skin as well, taking care to keep the skin attached to the meat.
- Position the thighs with the skin side facing up.
- Let them rest in the refrigerator uncovered for 40 minutes, allowing the skin to dry and the salt to absorb.
- Preheat the oven to 200 °C.
- Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes before baking.
- Cut the onion in half and slice each half into 3 wedges, keeping the root intact so the layers stay together.
- Crush the garlic cloves with the side of a knife and discard the peels.
- Distribute the onion wedges, garlic, sage leaves, and oregano in a large roasting pan.
- Season the onions with a pinch of salt.
- Pour the lemon juice and water into the bottom of the roasting pan, taking care not to wet the chicken skin.
- Pat the chicken skin dry with a paper towel.
- Place the thighs into the roasting pan on top of the aromatic bed, skin side up.
- Drizzle the chicken and vegetables with olive oil.
- Bake for approximately 1 hour, until the chicken is cooked through and the skin is golden brown.
- Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute.
- Serve the chicken accompanied by the roasted onions and the pan juices.
Observations
This recipe employs a precise seasoning and resting technique to ensure deep flavor penetration and the best possible texture for the skin. While the preparation is straightforward, it requires patience for the chicken to rest in the refrigerator and briefly before serving to ensure optimal results.
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