Brazilian recipe
Paprika and Herb Roasted Chicken Thighs (Sobrecoxas assadas com páprica e ervas)
These oven-roasted chicken thighs seasoned with paprika and herbs are a staple of home-style 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 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
You can find fresh chicken, aromatic herbs, and produce at local markets in Apia or larger grocery retailers. Fresh produce is readily available at the Fugalei Market for the best quality onions and herbs.
Preparation method
- Crush the fennel seeds using a mortar and pestle.
- Combine the crushed seeds with the salt, paprika, and black pepper.
- Arrange the chicken thighs in a shallow dish.
- Season the chicken with the prepared spice mixture.
- Massage the meat thoroughly to ensure the seasonings coat the entire surface.
- Spread the seasoning underneath the skin as well, being careful to keep the skin attached to the meat.
- Place the chicken thighs skin-side up.
- Let the chicken 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 reach 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 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 pinch of 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 chicken thighs in the roasting pan on top of the aromatic bed, skin-side up.
- Drizzle the chicken and vegetables with the olive oil.
- Bake for approximately 1 hour, until the chicken is fully cooked and the skin is golden and crispy.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the chicken alongside the onions and the pan juices.
Observations
This recipe employs a seasoning and resting technique to ensure deep flavor infusion while achieving an ideal skin texture. The preparation is straightforward, though it requires patience to allow the chicken to rest in the refrigerator and settle before serving.
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