Brazilian recipe
Paprika and Herb Roasted Chicken Thighs (Sobrecoxas assadas com páprica e ervas)
These roasted chicken thighs with paprika and herbs are a classic comfort food dish, 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 1/2 teaspoons salt
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
12 sage leaves
8 sprigs of fresh oregano
1/3 cup (tea) strained lemon juice (about 2 units)
1 1/2 cups (tea) water
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
12 sage leaves
8 sprigs of fresh oregano
1/3 cup (tea) strained lemon juice (about 2 units)
1 1/2 cups (tea) water
2 tablespoons olive oil
Where to find ingredients
You can find fresh chicken, herbs, and aromatics at most local grocery stores, farmers' markets, or butcher shops. Dried spices like paprika and fennel seeds are available in the baking or spice aisle of any supermarket.
Preparation method
- Crush the fennel seeds in a mortar and pestle.
- Mix with the salt, paprika, and ground 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 also under the skin, being careful to keep it attached to the meat.
- Position the chicken thighs skin-side 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 (400°F).
- Remove the chicken from the refrigerator and let it come to 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 separate.
- Smash the garlic cloves with the side of a knife and discard the peel.
- Scatter 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, being careful not to wet the chicken skin.
- Pat the chicken thigh skin dry with a paper towel.
- Place the chicken thighs in the roasting pan on top of the bed of seasonings, skin-side up.
- Drizzle the chicken and vegetables with olive oil.
- Roast in the oven for approximately 1 hour, until the chicken is cooked through and the skin is 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 sauce.
Observations
This recipe uses a marinating and resting technique to ensure that the flavors penetrate deeply into the meat and the skin texture is optimal. The preparation is straightforward, though it requires a little patience to let the chicken rest in the refrigerator and before serving.
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