Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs
These roasted chicken thighs with paprika and herbs are a home cooking classic, resulting in juicy meat with perfectly crispy skin.
0.0 / 5 de 0 avaliações
Ingredients
6 chicken thighs with skin and bone (about 1.2 kg)
1 large red onion
6 large garlic cloves
12 sage leaves
8 sprigs of fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 tablespoons olive oil
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
1 large red onion
6 large garlic cloves
12 sage leaves
8 sprigs of fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 tablespoons olive oil
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
Where to find ingredients
All ingredients can be found at local supermarkets, produce markets, or fresh herb sections of grocery stores.
Method
- Crush the fennel seeds in a mortar
- Mix with salt
- paprika
- and black pepper
- Arrange the chicken thighs in a tray
- Season with the prepared spice mixture
- Massage the meat well to ensure the seasonings cover the entire surface
- Spread the seasoning under the skin as well
- being careful to keep it attached to the meat
- Position the thighs with the skin side facing 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 ºC
- Remove the chicken from the refrigerator and leave it at room temperature for 20 minutes before putting it in the oven
- Cut the onion in half and slice each half into 3 wedges
- keeping the root intact so the layers do not come apart
- Crush the garlic cloves with the side of a knife and discard the peel
- 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
- taking care not to wet the chicken skin
- Dry the skin of the thighs with a paper towel
- Place the thighs in the roasting pan on top of the bed of herbs and aromatics
- with the skin facing 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
Notes
This recipe uses a seasoning and resting technique to ensure flavor penetrates deep into the meat and the skin texture is at its best. The preparation is simple but requires patience for resting the chicken in the refrigerator and before serving.
Ratings and comments