Ingredients for paprika ChickenChicken¼ cup olive oil
¼ cup olive oil4 cloves garlic, minced
4 cloves garlic, minced1 tbsp smoked paprika
1 tbsp smoked paprika
Pinch of Red pepper flakes
Pinch red pepper flakes
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
Salt and pepper to taste
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METHOD
Preheat oven to 425 F degrees.
Clean and dry the chicken and season with salt and pepper. Set aside.
In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs.
Cook for about 1 minute over medium heat, do not burn the garlic.
Pour this olive oil mixture over the chicken and make sure chicken is coated thoroughly with the olive oil/paprika mixture.
Place the chicken in a 9x13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
Serve with Jollof or coleslaw
Ingredients for
8 bone-in, skin-on chicken thighs
Freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 tablespoons chopped fresh parsley leaves
Kosher salt and
Method
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
Stir in brown sugar, honey, oregano, thyme and basil until well combined.
Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve