Roasted Paprika Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients1/4 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. Stir together first 5 ingredients to form a paste.
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. 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.
David Poran, David Poran, Southern Living, NOVEMBER 2007
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERFROGGIRL.
1. Stir together first 5 ingredients to form a paste.
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. 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.
David Poran, David Poran, Southern Living, NOVEMBER 2007
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERFROGGIRL.
Nutritional Info Amount Per Serving
- Calories: 293.6
- Total Fat: 18.7 g
- Cholesterol: 90.2 mg
- Sodium: 764.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 3.8 g
- Protein: 27.8 g
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