Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs (Sobrecoxas assadas com páprica e ervas)
These herb and paprika-roasted chicken thighs are a home-cooking classic, delivering succulent 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 fresh lemon juice, strained (from about 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp olive oil
Freshly cracked black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup fresh lemon juice, strained (from about 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp olive oil
Freshly cracked black pepper to taste
Where to find ingredients
You can find these fresh ingredients at your local Canadian grocery store (such as Loblaws, Sobeys, or Safeway) in the produce and meat departments. For the best flavor, use fresh herbs from the produce aisle. If you cannot find fresh sage, dried sage is a possible substitute, though fresh is ideal for the aromatic crust.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Mix with the salt, paprika, and black pepper.
- Place the chicken thighs in a dish.
- Season the chicken with the spice mixture.
- Massage the meat well to ensure the spices coat the entire surface.
- Spread some seasoning under the skin as well, being careful to keep the skin attached to the meat.
- Arrange the chicken thighs skin-side up.
- Let them rest in the refrigerator, uncovered, for 40 minutes to allow the skin to dry and the salt to penetrate.
- Preheat your oven to 200°C (400°F).
- Remove the chicken from the fridge and let it sit at room temperature for 20 minutes before baking.
- Halve the onion and slice each half into 3 wedges, keeping the root intact so the layers stay together.
- Crush the garlic cloves with the flat side of a knife and remove the skins.
- Distribute the onion, 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 chicken thighs in the pan on top of the bed of aromatics, skin-side up.
- Drizzle the chicken and vegetables with the olive oil.
- Roast for approximately 1 hour, until the chicken is cooked through and the skin is golden and crispy.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken accompanied by the roasted onions and the pan juices.
Observations
This recipe relies on a seasoning and resting technique that ensures deep flavor penetration and the best possible texture for the skin. While the preparation is straightforward, it requires patience to allow the chicken to rest in the fridge and before serving for optimal results.
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