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-cooked classic, delivering juicy meat with perfectly crisp 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 lemons)
1 1/2 cups water
12 sage leaves
8 sprigs 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 (about 2 lemons)
1 1/2 cups water
12 sage leaves
8 sprigs 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
Look for the chicken, onions, garlic, herbs, and spices in the poultry counter, produce aisle, and spice section of a supermarket or at a local market. If needed, use fennel seeds as a substitute for erva-doce.
Preparation method
- Crush the fennel seeds in a mortar and pestle
- Mix with the salt, paprika, and black pepper
- Arrange the chicken thighs in a baking dish
- Season with the prepared spice mixture
- Massage the meat well so the seasonings cover the entire surface
- Spread the seasoning under the skin as well, taking care to keep it attached to the meat
- Place the chicken thighs skin side up
- Let rest in the refrigerator for 40 minutes uncovered, allowing the skin to dry and the salt to absorb
- Preheat the oven to 200 °C
- 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 separate
- 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 pan
- Season the onions with a little salt
- Pour the lemon juice and water into the bottom of the roasting pan, taking care not to wet the chicken skin
- Pat the skin of the chicken thighs dry with a paper towel
- Place the chicken thighs in the roasting pan over the bed of seasonings, skin side up
- Drizzle the chicken and vegetables with the olive oil
- Bake for about 1 hour, until the chicken is cooked through and the skin is nicely browned
- Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute
- Serve the chicken with the onions and the pan sauce formed in the roasting pan
Observations
This recipe uses a seasoning-and-resting technique to ensure the flavor penetrates deep into the meat and the skin turns out as crisp as possible. The preparation is simple, but it does require patience while the chicken rests in the refrigerator and again before serving.
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