Brazilian recipe
Roasted Chicken Thighs with Paprika and Herbs
These roasted chicken thighs are a home-cooking staple, resulting in juicy meat and perfectly crispy skin.
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Ingredients
6 chicken thighs with skin and bone (about 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 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 (about 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
Find fresh chicken, produce, and pantry staples at your local neighborhood supermarket or farmers' market. Fennel seeds and sweet paprika can typically be found in the spice aisle of any grocery store or through online specialty spice retailers.
Preparation method
- Crush the fennel seeds using a mortar and pestle
- Mix them with the salt, paprika, and black pepper
- Place the chicken thighs in a dish
- 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 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 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 chicken skin with a paper towel
- Place the chicken thighs in the roasting pan on top of the bed of seasonings, with the skin side 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 well browned
- 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 sauce formed in the roasting pan
Observations
This recipe uses a seasoning and resting technique to ensure deep flavor penetration and the best skin texture. Preparation is straightforward, though it requires patience for the chicken to rest in the refrigerator and before serving.
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