Tuesday, April 29, 2014

Roasted Paprika Chicken

Roasted Paprika Chicken

This recipe uses Backyard Patch Paprika Chicken Rub to create a quick and tasty chicken and you can use any combination of your favorite parts of the chicken. 

3 Tbls. virgin olive oil
1 tsp. kosher or sea salt
1 tsp. black pepper
1 to 2 lbs. assorted chicken pieces
2 lemons thinly sliced

Stir together Backyard Patch Paprika Chicken Rub, olive oil, salt and pepper to form a paste.  Spread half of it underneath the skin of chicken pieces.  Place 1 or 2 lemon slices underneath the skin on top of the paprika mixture.  Arrange chicken pieces in a single layer on a wire rack on an aluminum line broiler pan.  Rub the remaining paprika mixture evenly over the skin.  Bake 425 degrees for 35 to 40 minutes or until meat thermometer in thickest part reaches 165 degrees and juices run clear.  Let chicken stand for 5 minutes; lightly brush with pan juices just before serving.

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