Roasted Paprika Chicken
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Paprika Chicken calories by ingredient
Introduction
Prep: 20 min., Bake: 40 min., Stand: 5 min. Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs. Prep: 20 min., Bake: 40 min., Stand: 5 min. Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.Number of Servings: 6
Ingredients
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Ingredients
1/4 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
Directions
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.