Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs (Sobrecoxas assadas com páprica e ervas)
These roasted chicken thighs seasoned with paprika and herbs are a staple of home cooking, resulting in succulent meat with perfectly crispy skin.
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Ingredients
6 chicken thighs with skin and bone (about 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 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 (about 2 units)
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
You can find fresh produce, chicken, and pantry staples like spices at local markets or supermarkets. If fresh herbs are unavailable, dried versions can be used as a substitute, though fresh is ideal.
Preparation method
- Crush the fennel seeds in a mortar.
- Mix with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a tray.
- Season with the prepared spice mixture.
- Massage the meat well to ensure the seasonings cover the entire surface.
- Spread the seasoning under the skin as well, taking care to keep it attached to the meat.
- Position the thighs with the skin side facing up.
- Let them rest in the refrigerator for 40 minutes uncovered, allowing the skin to dry and the salt to be absorbed.
- Preheat the oven to 200 ºC.
- 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 do not come apart.
- Crush the garlic cloves with the side of a knife and discard the skin.
- Distribute the onion, garlic, sage leaves, and oregano in a large roasting pan.
- Season the onions with a little salt.
- Pour the lemon juice and water into the bottom of the pan, taking care not to wet the chicken skin.
- Dry the chicken skin with a paper towel.
- Place the thighs in the roasting pan on top of the herb bed, with the skin facing up.
- Drizzle the chicken and vegetables with the 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 stand for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken accompanied by the onions and the sauce formed in the roasting pan.
Observations
This recipe employs a precise seasoning and resting technique to ensure flavor penetrates deep into the meat while achieving the best possible skin texture. The preparation is straightforward, though it requires patience to allow the chicken to rest in the refrigerator and before serving.
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