Roasted Paprika Chicken

- Jennifer Davick; Mindi Shapiro Levine
Jennifer Davick; Mindi Shapiro Levine

Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.

Prep time: 20 minutes
Bake time: 40 minutes
Stand time: 5 minutes
Yields: Makes 6 to 8 servings


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

How to Make It

Stir together first 5 ingredients to form a paste.

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.

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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