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 quintessential home-cooked meal, delivering incredibly succulent meat and perfectly crisp 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
80 ml strained lemon juice (approx. 2 lemons)
360 ml water
12 fresh sage leaves
8 sprigs of fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp extra virgin olive oil
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
80 ml strained lemon juice (approx. 2 lemons)
360 ml water
12 fresh sage leaves
8 sprigs of fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp extra virgin olive oil
Freshly ground black pepper to taste
Where to find ingredients
You can source these ingredients at any local Irish supermarket, such as SuperValu, Dunnes Stores, or Tesco. Look for 'bone-in, skin-on' thighs in the butcher's counter or the refrigerated poultry section. Fresh herbs like sage and oregano are widely available in the produce aisle. For the best results, use a quality smoked or sweet paprika found in the spice aisle.
Preparation method
- Crush the fennel seeds using a pestle and mortar.
- Combine them in a small bowl with the salt, paprika, and black pepper.
- Place the chicken thighs in a shallow dish.
- Coat the chicken evenly with the prepared spice mixture.
- Massage the spices thoroughly into the meat to ensure complete coverage.
- Gently lift the skin and rub some seasoning underneath, being careful not to detach the skin from the flesh.
- Arrange the chicken thighs skin-side up.
- Leave them uncovered in the fridge for 40 minutes; this helps the skin dry out and the seasoning penetrate.
- Preheat the oven to 200°C (gas mark 6).
- Remove the chicken from the fridge and let it stand at room temperature for 20 minutes before roasting.
- Halve the onion and cut each half into 3 wedges, keeping the root intact to hold the layers together.
- Lightly crush the garlic cloves with the flat side of a knife and peel off the skins.
- Scatter the onion wedges, garlic cloves, sage leaves, and oregano sprigs across a large roasting tin.
- Season the onion wedges lightly with a pinch of salt.
- Pour the lemon juice and water into the base of the tin, taking care not to wet the chicken skin.
- Pat the chicken skin dry one last time with kitchen paper.
- Place the chicken thighs on top of the herb and onion bed, ensuring the skin remains facing upwards.
- Drizzle the olive oil over the chicken and vegetables.
- Roast for approximately 1 hour, until the chicken is cooked through and the skin is golden and crispy.
- Remove from the oven and allow the meat to rest for 5 minutes before serving to let the juices redistribute.
- Serve the chicken alongside the roasted onions and the pan juices.
Observations
This recipe employs a precise seasoning and resting technique to ensure deep flavour penetration and the ultimate skin texture. While the preparation is straightforward, patience is key—the chicken requires a period of chilling in the fridge to dry out the skin before roasting, followed by a brief rest after coming out of the oven to lock in the juices.
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