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.

David Poran
Recipe by Southern Living December 2011

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Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Stir together first 5 ingredients, forming a paste.

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  • 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.

Source

Balducci's Food Lover's Market, Washington, D.C.

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