Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.
1/4 cup smoked paprika
2 tablespoons chopped fresh thyme leaves
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
5 pounds assorted chicken pieces
2 lemons, thinly sliced
Garnishes: lemon slices, fresh thyme sprigs
How to Make It
Stir together first 5 ingredients to form a paste.
Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.
Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.
This looked to be really good as I love smoked paprika; like the other reviewer I was using only bone-in chicken breasts so I brined them first briefly and then stuffed them with a mix of blue cheese crumbles and Neufchatel. I browned them skin-side down in a hot cast iron skillet (lemon and all), then turned them over and baked them for another ~25 minutes in the oven. They were very moist and yummy, served with Sunset's Broccoli Romanesco with Green Herb Sauce and a baked sweet potato. I would make this recipe again, hopefully next time with a variety of chicken pieces.
We gave this recipe a 7 out of 10. I only used chicken breasts so maybe you get a better flavor out of other pieces. It was good and we may have it again but not something we will have on a regular basis. There are to many other amazing recipes to try first!