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 home-cooking staple, featuring succulent meat and perfectly crispy skin.
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Ingredients
6 chicken thighs with skin and bone (approx. 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (approx. 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 (approx. 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
Find fresh chicken, produce, and pantry staples like spices at local markets or supermarkets. If fresh herbs are unavailable, dried substitutes can be used in smaller quantities, though fresh is ideal for this recipe.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Mix them with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a tray.
- Season the chicken 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 the skin attached to the meat.
- Position the thighs with the skin side 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 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 do not fall apart.
- Crush the garlic cloves with the side of a knife and discard the peels.
- 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, being careful not to wet the chicken skin.
- Pat the chicken skin dry with a paper towel.
- Place the thighs in the roasting pan over the bed of aromatics, with the skin side 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 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 employs a seasoning and resting technique designed to ensure flavors penetrate deeply into the meat while achieving the best possible skin texture. The preparation is straightforward, yet it requires patience for the chicken to rest in the refrigerator and before serving to ensure the best results.
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