(
Ingredients:
- 1 chicken, 3 1/2 to 4 1/2 pounds, quartered, or chicken parts
- Salt and pepper
- 1 tablespoon Spanish smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 clove garlic, finely minced
Preparation:
Wash chicken parts and pat dry. Arrange chicken, skin side up, on the baking pan; sprinkle lightly with salt and pepper.
Combine remaining ingredients; rub the paste over the chicken pieces. Roast, uncovered, for about 50 to 60 minutes, or until an instant-read thermometer registers 165° when inserted into the thickest part of a thigh. Juices will run clear when the chicken is pierced with a fork. Remove the chicken to a serving platter; cover loosely with foil and let stand for 8 to 10 minutes before serving.
Serves 4.
More Chicken Recipes
Boursin Stuffed Chicken
Skillet Chicken Rosemary
Chicken Cheddar Bake
Chicken Breasts with Cheese Sauce
Chicken Breasts with Garlic Cream
Crockpot Chicken Breasts with Creole Sauce
Chicken with Crab Dressing
Chicken with Chipped Beef
Chicken Breasts with Artichokes
Chicken Breasts Recipe with Almonds
Fried Chicken Breasts
Oven Fried Chicken Breasts
Honey Baked Chicken Breasts Recipe
Crockpot Chicken Santa Fe
Chile Stuffed Chicken Breasts
Roxanne's Boursin Chicken
Chicken Almondine
Easy Chicken Parmesan
Baked Chicken
Fried Chicken
Oven Fried Chicken Recipes
Skillet Chicken
Grilled Chicken
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
