Bone-in chicken thighs and breasts star in Roasted Paprika Chicken. Simply rub a paste of paprika and fresh thyme into these chicken pieces and let them roast to perfection.
Preheat oven to 425°. Stir together first 5 ingredients, forming a paste.
Loosen and lift skin from chicken pieces with fingers (do not totally detach skin). Spread half of paprika mixture underneath skin. Place 1 to 2 lemon slices on paprika mixture under skin; carefully replace skin. Rub remaining paprika mixture over outside of skin.
Arrange chicken pieces in a single layer on a lightly greased wire rack in an aluminum foil-lined 17- x 12-inch jelly-roll pan.
Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portion of each piece registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving.
Balducci's Food Lover's Market, Washington, D.C.