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 classic, delivering succulent meat with perfectly crispy skin.
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Ingredients
6 skin-on, bone-in 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 sage leaves
8 sprigs of fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp 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 sage leaves
8 sprigs of fresh oregano
1/2 tsp fennel seeds
1 tsp sweet paprika
1 1/2 tsp salt
2 tbsp olive oil
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh chicken, aromatic herbs, and produce at local markets in Papua New Guinea or any major supermarket. For ingredients like paprika and fennel seeds, check the spice aisle of a larger grocer.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Combine the crushed seeds with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a shallow dish.
- Season the chicken with the prepared spice mixture.
- Massage the spices well into the meat to ensure it is evenly coated.
- Spread the seasoning under the skin, being careful to keep it attached to the meat.
- Place the chicken thighs skin-side up.
- Refrigerate uncovered for 40 minutes to allow the skin to dry and the salt to penetrate.
- Preheat your oven to 200°C.
- Remove the chicken from the fridge and let it sit at room temperature for 20 minutes before roasting.
- Cut the onion in half and slice each half into 3 wedges, keeping the root intact to hold the layers together.
- Smash the garlic cloves with the side of a knife and discard the skins.
- Spread the onion, garlic, sage leaves, and oregano across a large roasting pan.
- Season the onions lightly with salt.
- Pour the lemon juice and water into the base of the pan, being careful not to get the chicken skin wet.
- Pat the chicken skin dry with paper towels.
- Arrange the chicken thighs on top of the herb and onion bed, skin-side up.
- Drizzle the chicken and vegetables with the olive oil.
- Roast 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 so the juices can redistribute.
- Serve the chicken accompanied by the roasted onions and the pan juices.
Observations
This recipe employs a marination and resting technique to ensure deep flavor penetration and the best possible skin texture. The preparation is straightforward, though it requires patience to let the chicken rest in the fridge and before serving to lock in the juices.
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