Chicken Paprika

This will have the procedure for making the chicken paprika. No measurements, just by sight. The spices are the stars here. I use chicken thighs but you could do quarters or even just legs. I prefer thighs because they have the most skin and are the most flavorful.

Preheat oven to 375.  For the spice rub you will need: 

  1. Paprika, roughly 2 cups. I split between smoked and sweet paprika but if you like extra heat use a little spicy paprika too. 
  2. Garlic powder 
  3. Marjoram 
  4. Dry ground mustard seed
  5. Bonnes Herbs(penzys) 
  6. Salt & pepper 
  7. Aleppo pepper(penzys)
  8. Oregano 
  9. Dried lemon zest if on hand

If you have the time and equipment, grind together well for approximately 20-35 seconds. 

Arrange chicken in a glass baking pan, separating the skin from the meat.  Coat chicken with avocado oil or light olive oil. Spoon spice mixture on and rub in well, making sure to get under skin and underside. Bake uncovered for roughly 35 minutes. After 35 minutes, remove chicken and turn over to coat skin with juice drippings. Repeat for all in pan, then return to oven for approximately 35-45 minutes, reducing heat to 275 or lower(depending on when dinner is it can stay low for 3-4 hours). 

Turn to coat again at service and spoon extra drippings on plate. ENJOY! 

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