Brazilian recipe
Roast chicken thighs with paprika and herbs (Sobrecoxas assadas com páprica e ervas)
Roast chicken thighs with paprika and herbs are a home-style classic, giving juicy meat and perfectly crisp 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 lemons
1 1/2 cups water
12 sage leaves
8 fresh oregano sprigs
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 lemons
1 1/2 cups water
12 sage leaves
8 fresh oregano sprigs
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
Chicken thighs, red onion, garlic, lemons, sage, oregano, fennel seeds, paprika, olive oil, salt and pepper can be found in supermarkets, butchers, produce shops and general food shops. If fresh oregano is unavailable, use a smaller amount of dried oregano as a substitute, keeping fresh oregano as ideal.
Preparation method
- Crush the fennel seeds in a mortar
- Mix with the salt, paprika and black pepper
- Place the chicken thighs in a dish
- Season with the prepared spice mixture
- Massage the meat well to make sure the seasonings cover the whole surface
- Spread the seasoning under the skin too, taking care to keep it attached to the meat
- Position the thighs with the skin facing up
- Leave to rest uncovered in the fridge for 40 minutes, allowing the skin to dry and the salt to absorb
- Preheat the oven to 200 ºC
- Remove the chicken from the fridge and leave at room temperature for 20 minutes before baking
- Cut the onion in half and slice each half into 3 wedges, keeping the root so the layers do not fall apart
- Crush the garlic cloves with the side of a knife and discard the skins
- Spread the onion, garlic, sage leaves and oregano in a large roasting dish
- Season the onions with a little salt
- Pour the lemon juice and water into the bottom of the roasting dish, taking care not to wet the chicken skin
- Dry the skin of the thighs with paper towel
- Place the thighs in the roasting dish over the bed of seasonings, skin side up
- Drizzle the chicken and vegetables with the olive oil
- Roast for about 1 hour, until the chicken is cooked and the skin is well browned
- Remove from the oven and rest for 5 minutes before serving, allowing the juices to redistribute
- Serve the chicken with the onions and the sauce formed in the roasting dish
Observations
This recipe uses seasoning and resting to ensure the flavour penetrates deeply into the meat and the skin has the best possible texture. The preparation is simple, but it requires patience while the chicken rests in the fridge and before serving.
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