Roasted Paprika Chicken

By ctaubenheim

Ingredients

• 1/4 cup smoked paprika
• 2 Tbsp chopped fresh thyme
• 3 Tbsp extra virgin olive oil
• 2 tsp kosher salt
• 1 tsp coarsely ground pepper
• 5 lb skin-on, bone-in chicken thighs and breasts
• 2 lemons, thinly sliced

Preparation

Step 1

Preheat oven to 425. Stir together first 5 ingredients, forming a paste. Loosen and lift skin from chicken pieces with fingers (do not totally detach skin). Spread half of paprika mixture underneath skin. Place 1 - 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 25 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.