Roasted Paprika Chicken

Jennifer Davick; Mindi Shapiro Levine

Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 40 Minutes
Stand: 5 Minutes


Ingredients

  • 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

Preparation

  1. 1. Stir together first 5 ingredients to form a paste.
  2. 2. 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.
  3. 3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Paprika Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy