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Paprika Chicken Quarters

The time for this recipe is based on using the chicken leg-thigh quarters. If you use breasts or smaller parts, reduce overall cooking time as appropriate.

If you're using sliced onions as a base in the baking dish, they will go in a little earlier and at a higher temperature than the chicken. Remember to reduce oven temperature when you add the chicken.

What you need

  1. 4 chicken quarters, with skin and bone
  2. 2 tsp ground sweet spanish paprika
  3. 1 tsp ground garlic (garlic granules)
  4. 1 tsp ground onion (onion granules)
  5. 1 tsp kosher salt
  6. Ground black pepper to taste
  7. Fat: duck, olive oil, etc.
  8. Sliced onions plus 1/2 tsp kosher salt & pepper (optional)

How to make it

  1. Preheat oven to 400º
  2. Mix paprika, garlic, onion, 1 tsp salt & pepper
  3. Brush 13x9 inch baking dish with fat
  4. Spread sliced onions over base and drizzle with additional fat; sprinkle with 1/2 tsp salt & pepper to taste
  5. Roast onions for 30 minutes, then reduce oven to 350º
  6. Dry chicken pieces and sprinkle with paprika mixture
  7. Stir onions and place chicken pieces upside down on top
  8. After 40 minutes, turn chicken pieces right side up, stirring onions and continue cooking for approximately 50 minutes until skin is crispy and chicken is well cooked

Rotating the pan and stirring the onions when you flip the chicken will help everything cook evenly.

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