Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs (Sobrecoxas assadas com páprica e ervas)
These roasted chicken thighs seasoned with paprika and herbs are a home-cooking classic, yielding 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 (from approx. 2 lemons)
1 1/2 cups water
12 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 ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (from approx. 2 lemons)
1 1/2 cups water
12 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 ground black pepper to taste
Where to find ingredients
You can find all these ingredients at local markets or supermarkets like Shoprite or Spar. Look for the fresh produce section for the aromatics and the butchery counter for fresh chicken thighs. If unavailable, fresh thyme or rosemary can be used as a substitute for sage or oregano.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Combine them with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a shallow dish.
- Season the thighs with the prepared spice mixture.
- Massage the meat thoroughly to ensure the seasonings coat the entire surface.
- Spread the seasoning underneath the skin as well, taking care to keep the skin attached to the meat.
- Position the thighs with the skin side facing upwards.
- Let them rest in the refrigerator for 40 minutes uncovered, allowing the skin to dry and the salt to absorb.
- Preheat your oven to 200°C.
- Remove the chicken from the fridge and let it sit at room temperature for 20 minutes before baking.
- Halve the onion and slice each half into 3 wedges, keeping the root intact so the layers hold together.
- Crush the garlic cloves with the flat side of a knife and peel off the skins.
- Scatter the onion, garlic, sage leaves, and oregano across a large roasting tray.
- Season the onions with a pinch of salt.
- Pour the lemon juice and water into the base of the tray, being careful not to wet the chicken skin.
- Pat the chicken skin dry with a paper towel.
- Place the chicken thighs on the roasting tray over the bed of aromatics, with the skin side facing up.
- Drizzle the chicken and vegetables with the olive oil.
- Roast for approximately 1 hour, until the chicken is fully cooked and the skin is golden brown.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken alongside the roasted onions and the tray juices.
Observations
This recipe employs a marination and resting technique to ensure deep flavor infusion and an optimal skin texture. While the preparation is straightforward, it requires patience to allow the chicken to rest in the fridge and again before serving to ensure the best results.
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