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 staple, yielding succulent meat with perfectly crispy skin.
0.0 / 5 by 0 Reviews
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 units)
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 (approx. 2 units)
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
You can find fresh bone-in chicken thighs, aromatic herbs like sage and oregano, and fresh produce at local markets or supermarkets in Port Vila. If fennel seeds are unavailable, caraway seeds can be used as a substitute for a similar anise-like profile, though the flavor will differ slightly.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Combine them with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a tray.
- Season the chicken with the prepared spice blend.
- Massage the meat thoroughly to ensure the seasonings coat the entire surface.
- Spread the seasoning also under the skin, being careful to keep the skin attached to the meat.
- Position the chicken thighs skin-side up.
- Let them rest in the refrigerator for 40 minutes uncovered, allowing the skin to dry and the salt to be absorbed.
- Preheat the oven to 200°C.
- Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes before baking.
- Halve the onion and slice each half into 3 wedges, keeping the root intact so the layers don't separate.
- 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 roasting pan, being careful not to wet the chicken skin.
- Pat the chicken skin dry with paper towels.
- Place the chicken thighs in the roasting pan on top of the bed of aromatics, skin-side up.
- Drizzle the chicken and vegetables with the olive oil.
- Bake 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, 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 deep flavor infusion into the meat while achieving an ideal skin texture. The preparation is straightforward, though it requires patience for the chicken to rest in the refrigerator and before serving to lock in the juices.
Ratings and comments