Garlic and smoked paprika help make the coating on this baked chicken flavorful. Serve this delicious chicken with potatoes and corn, along with biscuits, for a fabulous family dinner.
- 1 chicken (3 1/2 to 4 1/2 pounds, quartered, or chicken parts)
- salt to taste
- black pepper to taste
- 1 tablespoon paprika (Spanish smoked)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 clove garlic (finely minced)
Heat oven to 400 F.
Line a roasting pan or jelly roll pan with foil.
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 register 165 F 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.
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