Monday, May 4, 2015

Smoked Paprika and Rosemary Roasted Chicken

We eat a lot of chicken around here. It's good stuff. Don't ya think? Problem is....sometimes I get into a cooking rut. Yea, you too? Thought so. I feel like sometimes I've been cooking the same thing over and over again. Or, it's chicken night. ...what can I do differently to keep smiles all around my kitchen table?

And speaking of the kitchen table--- my awesome husband built ours from wood taken off his family's farm. The boards were used in hog killings back in the day.  Still has the knife marks. (If that makes you queasy,  just stop for a minute, close your eyes, and think of just how good bacon tastes.) It is actually a pretty cool table with rich history. And we get to sit around it every day.  3 times a day!  (Or more) Y'all sit and eat with your family around the kitchen (or dining room, or breakfast nook, or patio) table. Make memories, TALK to one another, pray together.

Ok...I guess you might want to know about this chicken. That is, if you're still reading.

Well, I have this delicious smoked paprika.  I also have fresh rosemary in my herb garden. And a freezer full of chicken thighs. We love chicken thighs...tender and full of flavor. Roasting on high heat does not take long, so that's also a plus for this recipe. Another plus is that I used Kerrygold butter.  Enough said, right?

So basically, melt butter, pour over chicken, season only one side, and roast. Done. And delicious.

Smoked Paprika and Rosemary Roasted Chicken

8-10 boneless skinless chicken thighs
4 tablespoons butter (I prefer Kerrygold)
Sea salt & black pepper
1-2 teaspoons smoked paprika
Fresh rosemary

Preheat oven to 400°
Pat dry your chicken and place on a baking pan with sides. I  use a shallow stone. Melt the butter. Pour butter over chicken then season with sea salt and pepper. Adjust the salt to your personal preference and needs. Next, sprinkle or rub the smoked paprika on your chicken thighs. Begin with 1 tsp and add more as you like. I like a good amount. Snip fresh sprigs of rosemary all over the chicken.
Place in oven and roast until done...30-45 minutes or until chicken is 180° internally. No need to turn the chicken while it is cooking.

*Note* Regular paprika will not have the same flavor as the smoked, so I would not substitute it.

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