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, yielding 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 garlic cloves
1/3 cup freshly squeezed and 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 garlic cloves
1/3 cup freshly squeezed and 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
You can find fresh bone-in chicken thighs, aromatic herbs, and produce at any local market, green grocer, or supermarket meat and vegetable counters in Trinidad and Tobago.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Combine the crushed seeds with the salt, paprika, and black pepper.
- Place the chicken thighs in a shallow dish.
- Season the chicken with the prepared spice mixture.
- Massage the meat thoroughly to ensure the seasonings coat every surface.
- Spread the seasoning under the skin as well, being careful to keep the skin attached to the meat.
- Arrange the thighs with the skin side facing up.
- Let them rest in the refrigerator uncovered for 40 minutes, allowing the skin to dry and the salt to absorb.
- Preheat your oven to 200°C (400°F).
- Remove the chicken from the fridge 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 hold together.
- Crush the garlic cloves with the flat side of a knife and discard the peels.
- Distribute the onion, garlic, sage, and oregano evenly across a large baking dish.
- Lightly season the onions with a pinch of salt.
- Pour the lemon juice and water into the base of the dish, taking care not to wet the chicken skin.
- Pat the chicken skin dry using a paper towel.
- Place the thighs into the baking dish atop the aromatics, skin side facing up.
- Drizzle the chicken and vegetables with the olive oil.
- Roast for approximately 1 hour, until the chicken is fully cooked through and the skin is beautifully golden.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken alongside the roasted onions and the pan juices.
Observations
This recipe uses a specific seasoning and resting technique to ensure the flavors penetrate deep into the meat while achieving the best possible skin texture. While the preparation is straightforward, it requires patience for the chicken to rest in the fridge and before serving to ensure optimal results.
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