Brazilian recipe
Roasted chicken thighs with paprika and herbs
These roasted chicken thighs with paprika and herbs are a staple of home cooking, delivering succulent meat with perfectly crispy skin.
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Ingredients
6 bone-in, skin-on chicken thighs (about 1.2 kg)
1 large red onion
6 large cloves of garlic
1/3 cup fresh strained lemon juice (about 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 cloves of garlic
1/3 cup fresh strained lemon juice (about 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
Chicken thighs, red onions, garlic, fresh lemons, fresh sage, and oregano can be found at any local grocery store or fresh produce market. Fennel seeds and high-quality sweet paprika are available in the spice aisle of major supermarkets or specialty food stores. In Palau, you can usually find fresh herbs and aromatics in the produce section of local supermarkets like Surangel's or WCTC, or at local farmers' markets.
Preparation method
- Crush the fennel seeds in a mortar and pestle
- Mix them with the salt, paprika, and black pepper
- Place the chicken thighs in a shallow dish
- Season them with the prepared spice mixture
- Massage the meat well to ensure the seasonings cover the entire surface
- Spread the seasoning under the skin as well, being careful to keep it attached to the meat
- Arrange the thighs skin-side up
- Let them rest in the fridge uncovered for 40 minutes, 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 come to room temperature for 20 minutes before roasting
- Halve the onion and slice each half into 3 wedges, keeping the root intact so the layers stay together
- Crush the garlic cloves with the side of a knife and peel off the skins
- Arrange the onion, garlic, sage leaves, and oregano in a large roasting tray
- Season the onions with a little extra salt
- Pour the lemon juice and water into the bottom of the tray, being careful not to wet the chicken skin
- Pat the chicken skin dry with a paper towel
- Place the chicken thighs in the tray on top of the aromatics, skin-side up
- Drizzle the chicken and vegetables with the olive oil
- Roast for about 1 hour, until the chicken is cooked through and the skin is beautifully golden
- Remove from the oven and let rest for 5 minutes before serving so the juices redistribute
- Serve the chicken alongside the onions and the pan juices
Observations
This recipe relies on a seasoning and resting technique to ensure deep, penetrating flavor and the best possible skin texture. The process is straightforward, though it requires a bit of patience to let the chicken rest in the fridge before roasting.
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