Roman also uses this paprika rub to smear on pork roasts or to marinate chicken.

Alison Roman
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Credit: Justin Walker

Recipe Summary test

5 mins
1 hr 15 mins
Serves 6 (serving size: about 3 oz. chicken)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F.

  • Pat chicken dry with paper towels. Grind fennel seeds in a spice mill or with a mortar and pestle. Combine fennel, hot paprika, salt, smoked paprika, black pepper, garlic, and olive oil in a medium bowl; rub spice mixture all over chicken. Rub any leftover spice mixture onto lemon quarters.

  • Place chicken, breast side up, on a rimmed baking sheet or in a 12-inch ovenproof skillet; scatter lemons around chicken. Roast at 325°F for 1 hour or until chicken is tender, lemons are soft and jammy, and a meat thermometer inserted into thickest portion of breast registers 160°F, basting chicken with drippings every 30 minutes. Remove from oven; rest 15 minutes. Squeeze lemons over chicken, or serve lemons with warm chicken.


Dining In (Clarkson Potter), $30.

Nutrition Facts

261 calories; fat 14g; saturated fat 2g; protein 32g; carbohydrates 1g; fiber 1g; sodium 437mg.