Roasted Paprika Chicken

Prep: 20 min., Bake: 40 min., Stand: 5 min. Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.

Prep Time: 20 minutes
Cook Time: 40 minutes
Stand Time: 5 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1/4  cup  smoked paprika
• 2  tablespoons  chopped fresh thyme leaves
• 3  tablespoons  extra virgin olive oil
• 2  teaspoons  kosher salt
• 1  teaspoon  coarsely ground pepper
• 5  pounds  assorted chicken pieces
• 2  lemons, thinly sliced
• Garnishes: lemon slices, fresh thyme sprigs

Preparation

1. Stir together first 5 ingredients to form a paste.

2. Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.

3. Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.