Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs
These 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 chicken thighs with skin and bone (about 1.2 kg)
1 1/2 teaspoons salt
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
Freshly ground black pepper to taste
2 tablespoons olive oil
1 large red onion
6 large garlic cloves
12 sage leaves
8 fresh oregano sprigs
1/3 cup (tea) strained lemon juice (about 2 units)
1 1/2 cups (tea) water
1 1/2 teaspoons salt
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
Freshly ground black pepper to taste
2 tablespoons olive oil
1 large red onion
6 large garlic cloves
12 sage leaves
8 fresh oregano sprigs
1/3 cup (tea) strained lemon juice (about 2 units)
1 1/2 cups (tea) water
Where to find ingredients
Chicken thighs, fresh produce, and aromatics can be found at local butcher shops, farmers markets, or grocery store poultry and produce sections. Dry spices and olive oil are standard pantry items available at any supermarket.
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 also under the skin
- taking care to keep it attached to the meat
- Position the thighs with the skin 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 reach room temperature for 20 minutes before putting it in the oven
- 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 peel
- 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 roasting pan
- taking care not to get the chicken skin wet
- Dry the skin of the thighs with a paper towel
- Place the thighs in the roasting pan on the bed of aromatics
- 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 sit for 5 minutes before serving
- allowing the juices to redistribute
- Serve the chicken accompanied by the onions and the pan juices
Notes
This recipe uses a seasoning and resting technique to ensure the flavor penetrates deeply into the meat and the skin texture is the best possible. The preparation is simple but requires patience for resting the chicken in the refrigerator and before serving.
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