This is a super simple recipe for roasted chicken. It’s even better than doing it in the slow cooker since the skin crisps up a little nicer!
- Chicken leg quarters (I guess you can use any cut of chicken, but I recently discovered quarters and it’s changed my life)
- Olive oil
- Salt & Pepper
- Paprika (seriously, this is the 2014 spice of the year/mvp for me)
- Preheat oven to 400F
- Sprinkle salt on one side of the chicken
- Crack pepper on the same side
- Lightly coat with olive oil
- Dust with paprika
- Repeat for other side
- Place on a “cooling rack” that sits on top of a foil covered baking sheet (this is to prevent the chicken from cooking/sitting in its own fat — and there will be a lot of fat)
- Pop into the oven for 40-50 minutes. Around halfway, rotate the baking sheet (in case you have an uneven oven). Test by piercing the thigh with a knife all the way to the bone — if blood comes out, keep it in the oven for 10 more minutes and try again.
The flavor of the chicken also reminds me of when I would eat dinner at rob’s family’s house as a kid. I could never replicate it until now. Guess what, it was the paprika!