Description
This Spanish Paprika Chicken recipe features juicy bone-in skin-on chicken leg quarters roasted to perfection with a smoky blend of Spanish smoked paprika, fresh thyme, and sherry vinegar. Accompanied by a colorful medley of roasted tomatoes, red onions, red bell peppers, and garlic, this dish offers a harmonious combination of tender, flavorful chicken and caramelized vegetables, making it a delicious and hearty meal perfect for any occasion.
Ingredients
Chicken
- 4 bone-in skin-on chicken leg quarters
- 1 tablespoon Spanish smoked paprika, divided
- 1 tablespoon chopped thyme leaves, divided
- Kosher salt, to taste (approximately 1 teaspoon)
- Freshly ground black pepper, to taste (approximately 1/2 teaspoon)
Vegetables & Dressing
- 4 Roma tomatoes, quartered lengthwise
- 2 red onions, cut into 1/2-inch wedges
- 2 red bell peppers, cut into 1/2-inch wedges
- 8 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar, divided
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Get ready. Arrange an oven rack in the top third position and preheat your oven to 375°F (190°C) to prepare for roasting the chicken and vegetables.
- Season the chicken. Pat the chicken leg quarters dry with paper towels for crispy skin. Season all sides evenly with 2 teaspoons of the smoked paprika, 1 teaspoon kosher salt, about 1/2 teaspoon freshly ground black pepper, and 1 teaspoon of the chopped thyme leaves. Place the seasoned chicken on a rimmed baking sheet and set aside while you prepare the vegetables.
- Add the vegetables. In the same baking sheet around the chicken, add the quartered tomatoes, 1/2-inch wedges of red onions and red bell peppers, peeled garlic cloves, and drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with the remaining 1 teaspoon smoked paprika, the remaining 2 teaspoons chopped thyme, and 1 tablespoon of sherry vinegar. Toss gently to coat the vegetables evenly with oil and spices. Spread the vegetables into an even layer on the baking sheet and arrange the chicken on top skin-side up.
- Roast. Place the baking sheet into the preheated oven and roast for about 1 hour. Roast until the chicken skin is nicely browned and crisp, and the vegetables are tender with some charred edges. Chicken is at its most tender when internal temperature reaches between 185°F to 195°F. If after 1 hour the chicken skin needs more color, broil for 1 to 3 minutes while watching carefully to avoid burning. The vegetables should release flavorful juices and be nicely caramelized.
- Finish and serve. Remove the pan from the oven and drizzle the entire dish with the remaining 1 tablespoon of sherry vinegar. Sprinkle chopped fresh parsley over the top if using, then serve the chicken legs with the roasted vegetables and pan juices immediately.
Notes
- For even cooking, make sure the chicken pieces are similar in size.
- Patting the chicken dry before seasoning helps achieve crispier skin.
- You can adjust the amount of paprika to make the dish milder or smokier according to taste.
- Using bone-in skin-on leg quarters provides more flavor and juiciness compared to boneless or skinless cuts.
- If you don’t have sherry vinegar, a good quality red wine vinegar or apple cider vinegar can be substituted.
- Checking the internal temperature with a meat thermometer ensures the chicken is safely cooked without drying it out.