Brazilian recipe
Herb and Paprika Roasted Chicken Thighs
This classic, family-favourite chicken dish delivers succulent meat with irresistibly crispy, golden skin every time.
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Ingredients
6 skin-on, bone-in chicken thighs (approx. 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup freshly squeezed lemon juice (approx. 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs of fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon mild paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly cracked black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup freshly squeezed lemon juice (approx. 2 lemons)
1 1/2 cups water
12 fresh sage leaves
8 sprigs of fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon mild paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly cracked black pepper to taste
Where to find ingredients
Most ingredients for this dish are standard at local supermarkets like Woolworths, Pick n Pay, or Checkers. Fresh herbs like sage and oregano are readily available in the fresh produce section, often in clamshell packs. For the best quality, try your local green grocer or farmer's market. If fennel seeds are hard to find in the spice aisle, check the health food section or store-brand baking aisle.
Preparation method
- Crush the fennel seeds in a pestle and mortar
- Mix the crushed seeds with the salt, paprika, and black pepper
- Arrange the chicken thighs in a large tray
- Season the chicken thoroughly with the spice blend
- Massage the spices well into the meat to ensure even coverage
- Carefully tuck some seasoning under the skin, taking care not to detach it from the meat
- Place the thighs skin-side up
- Pop them in the fridge uncovered for 40 minutes; this helps the skin dry out and the salt to absorb
- Preheat your oven to 200 °C
- Take the chicken out of the fridge and let it reach room temperature for about 20 minutes before baking
- Halve the onion and slice each half into 3 wedges, keeping the root intact so the layers don't fall apart
- Smash the garlic cloves with the flat side of a knife and peel
- Scatter the onion wedges, garlic, sage leaves, and oregano sprigs over a large roasting pan
- Season the onions lightly with a little extra salt
- Pour the lemon juice and water into the base of the roasting pan, being careful not to wet the chicken skin
- Pat the chicken skin dry with a clean paper towel
- Nestle the chicken thighs into the roasting pan on top of the herbs and onions, skin-side up
- Drizzle the chicken and vegetables lightly with the olive oil
- Roast for approximately 1 hour, until the chicken is cooked through and the skin is beautifully golden and crisp
- Remove from the oven and let it rest for 5 minutes before serving so the juices settle
- Serve the chicken while hot, spooning the juices and soft onions from the pan over the top
Observations
This recipe is all about the technique. A quick dry-brine in the fridge ensures the seasonings penetrate deep into the meat, while the resting time before cooking is essential for getting that perfectly crisp skin. It's a simple, no-fuss dinner that proves patience in the kitchen pays off.
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