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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