Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs (Sobrecoxas assadas com páprica e ervas)
These roasted chicken thighs with paprika and herbs are a home cooking classic, resulting in juicy meat with perfectly crispy skin.
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Ingredients
6 chicken thighs with skin and bone (about 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
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 ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
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 ground black pepper to taste
Where to find ingredients
You can find these ingredients at local grocery stores or produce markets. For fresh herbs like sage and oregano, look in the fresh produce section. As a substitute for fennel seeds, ground fennel can be used, though whole seeds provide a better texture.
Preparation method
- Crush the fennel seeds in a mortar and pestle
- Mix with the salt, paprika, and black pepper
- Place the chicken thighs in a tray
- Season 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, taking care to keep it 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 absorb
- 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 come 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 pan, taking care 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 olive oil
- Bake for approximately 1 hour, until the chicken is cooked through and the skin is well browned
- 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 uses a seasoning and resting technique to ensure flavor penetrates deep into the meat while achieving the best possible skin texture. The preparation is straightforward, though it requires patience to let the chicken rest in the refrigerator and briefly before serving.
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