Roasted Paprika Chicken

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!

It's amazingly easy and soooo tasty. My family loved it.