Brazilian recipe
Paprika and Herb Roasted Chicken Thighs
These paprika and herb roasted chicken thighs are a homemade classic, resulting in juicy meat with perfectly crispy skin.
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Ingredients
6 bone-in, skin-on chicken thighs (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 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 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
Vegetables, herbs, spices, and poultry can be found at most supermarkets and local markets. Olive oil and lemon juice are also widely available at grocery stores.
Preparation method
- Grind the fennel seeds in a mortar
- Mix with salt, paprika, and black pepper
- Arrange the chicken thighs in a baking dish
- 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 chicken thighs with the skin facing up
- Let rest in the refrigerator for 40 minutes uncovered, allowing the skin to dry and the salt to absorb
- Preheat the oven to 200 °C
- 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 don't separate
- Crush the garlic cloves with the side of a knife and discard the peel
- Arrange the onion, garlic, sage leaves, and oregano in a large baking pan
- Season the onions with a little salt
- Pour the lemon juice and water into the bottom of the baking pan, being careful not to wet the chicken skin
- Pat the chicken skin dry with a paper towel
- Place the chicken thighs in the baking pan on top of the herbs and vegetables, with the skin facing up
- Drizzle the chicken and vegetables with olive oil
- Bake for approximately 1 hour, until the chicken is cooked through and the skin is deeply golden brown
- Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute
- Serve the chicken accompanied by the onions and the pan juices
Observations
This recipe uses a seasoning and resting technique to ensure the flavor penetrates deep into the meat and the skin's texture is the best possible. Preparation is simple, but requires patience for the chicken to rest in the refrigerator and before serving.
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