Israeli Roast Chicken Recipe

Ingredients

• 8 boneless (skinless chicken thighs)
• 2 tablespoons paprika
• 1 Tbsp. kosher salt
• 2 teaspoon freshly ground black pepper
• 4 Tbsp. olive oil (divided)
• 5 sprigs Rosemary
• 1 head garlic (broken into cloves but left unpeeled)
• 1 red onion (sliced)

Instructions

1. 1

   Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).

2. 2

   Season both sides of the chicken thighs evenly with paprika, salt, and pepper.

3. 3

   Heat the oil in a large skillet over medium-high heat for five minutes.

4. 4

   Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9x13" glass baking dish.

5. 5

   Place four of the chicken thighs into the pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through; you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish.

6. 6

   Repeat with the remaining four chicken thighs. You may need to overlap the thighs a bit to fit them all into the pan.

7. 7

   Place all eight browned chicken thighs in the baking dish into the preheated oven and bake for 30 minutes. Increase heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).