Brazilian recipe
Chicken thighs roasted with paprika and herbs (Sobrecoxas assadas com páprica e ervas)
Discover how to prepare succulent roasted chicken thighs with paprika and herbs. Crispy skin, juicy meat, and aromatic seasoning. Follow our step-by-step guide for perfect results!
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Ingredients
6 chicken thighs with skin and bone (approximately 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
12 sage leaves
8 fresh oregano sprigs
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Black pepper freshly ground to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
12 sage leaves
8 fresh oregano sprigs
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Black pepper freshly ground to taste
Where to find ingredients
En supermercados y mercados locales, busca en la sección de carnes, especias y productos frescos.
Preparation method
- Grind fennel seeds using a mortar and pestle.
- Mix with salt, paprika, and freshly ground black pepper.
- Arrange the chicken thighs in a baking dish.
- Rub the spice mixture evenly over the thighs.
- Massage thoroughly to ensure all surfaces are covered.
- Spread some of the spice mixture under the skin, taking care to keep it attached.
- Position the thighs with the skin side up.
- Rest in the fridge uncovered for 40 minutes, allowing the skin to dry and salt to absorb.
- Preheat the oven to 200°C.
- Remove the chicken from the fridge and let it come to room temperature for 20 minutes before baking.
- Cut the onion in half and slice each half into three wedges, keeping the root end intact to prevent layers from separating.
- Crush the garlic cloves with the flat side of a knife and discard the peel.
- Distribute the onion, garlic, sage leaves, and oregano in a large baking dish.
- Season the onions with a little salt.
- Pour lemon juice and water into the bottom of the dish, avoiding the chicken skin.
- Pat the chicken skin dry with paper towels.
- Place the thighs in the dish on a bed of aromatics, skin side up.
- Drizzle the chicken and vegetables with olive oil.
- Bake for about 1 hour or until the chicken is cooked through and the skin is golden brown.
- Remove from the oven and let rest for 5 minutes before serving to let the juices redistribute.
- Serve the chicken accompanied by the onions and the juices from the baking dish.
Observations
This recipe employs a seasoning and resting technique to ensure the flavors deeply penetrate the meat and the skin achieves maximum crispness. The process is straightforward but requires patience for the chicken to rest in the fridge and before serving.
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