Smoked Paprika Roasted Chicken |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was given a large jar of smoked paprika - this is one of the recipes I found when trying to find ways to use it. It's a simple, inexpensive and fairly quick recipe that we enjoyed. From Southern Living. Ingredients:
1/4 cup smoked paprika |
2 tablespoons chopped fresh thyme leaves |
3 tablespoons extra virgin olive oil |
2 teaspoons kosher salt |
1 teaspoon fresh coarse ground black pepper |
5 lbs assorted chicken pieces |
2 lemons, thinly sliced |
lemon slice, fresh thyme sprigs |
Directions:
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.
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