Brazilian recipe
Paprika and Herb Roasted Chicken Thighs
These paprika and herb roasted chicken thighs are a staple of home cooking, delivering succulent meat with perfectly crisp, golden 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
1/3 cup strained lemon juice (approx. 2 lemons)
1 1/2 cups water
12 fresh 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 cracked black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (approx. 2 lemons)
1 1/2 cups water
12 fresh 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 cracked black pepper to taste
Where to find ingredients
You can find bone-in chicken thighs and fresh herbs in the meat and produce sections of local supermarkets or town markets. Fennel seeds are typically found in the spice aisle of grocery stores.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Combine them with the salt, paprika, and black pepper.
- Place the chicken thighs in a baking dish.
- Season the chicken with the prepared spice mixture.
- Massage the meat thoroughly to ensure the seasoning covers the entire surface.
- Carefully spread the seasoning under the skin, ensuring the skin remains intact and attached to the meat.
- Arrange the chicken thighs skin-side up.
- Refrigerate uncovered for 40 minutes, allowing the skin to dry and the salt to penetrate the meat.
- Preheat your oven to 200 ºC.
- Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes before baking.
- Halve the onion, then slice each half into 3 wedges, keeping the root intact so the layers hold together.
- Smash the garlic cloves with the flat side of a knife and discard the skins.
- Scatter the onion wedges, garlic, sage leaves, and oregano sprigs in a large roasting pan.
- Season the onions with a pinch of salt.
- Pour the lemon juice and water into the base of the pan, being careful not to wet the chicken skin.
- Pat the chicken skin dry with a paper towel.
- Place the chicken thighs on top of the aromatic bed, skin-side up.
- Drizzle the chicken and vegetables with olive oil.
- Roast for approximately 1 hour, until the chicken is fully cooked and the skin is deeply golden and crispy.
- Remove from the oven and rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken alongside the roasted onions and the pan juices.
Observations
This recipe employs a careful seasoning and resting process to ensure flavor penetrates deep into the meat while achieving an ideal skin texture. While the preparation is straightforward, patience is key—the chicken needs time to rest both in the refrigerator and after cooking to ensure the best results.
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