Frango crocante com páprica defumada
As sobrecoxas suculentas ficam com a pele crocante graças a um fio de azeite e a uma pitada de sal temperado com páprica, que leva apenas 5 minutos para preparar.
Ingredientes
- 8-10 small bone-in chicken thighs (about 3 pounds)
- 1 1/2 teaspoon kosher slat
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Modo de preparo
- 1
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack over it. Place the chicken skin side down on the rack. Stir the spices together in a small bowl and then sprinkle half of the spices over the chicken. Turn the chicken over, skin side up, and drizzle with the oil and sprinkle the skin with the remaining spices.
- 2
Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through. Allow the chicken to rest for 10 minutes before serving.
- 3
Lightly adapted from The Weeknight Dinner Cookbook
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