Smoked Paprika Roasted Chicken

I was given a large jar of smoked paprika - this is one of the recipes I found when trying to find ways to use it. It's a simple, inexpensive and fairly quick recipe that we enjoyed. From Southern Living.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄4 cup  smoked paprika
• 2  tablespoons  chopped fresh thyme leaves
• 3  tablespoons extra virgin olive oil
• 2  teaspoons kosher salt
• 1  teaspoon fresh coarse ground black pepper
• 5  lbs  assorted chicken pieces
• 2  lemons, thinly sliced

• Garnishes

•  lemon slice, fresh thyme sprigs

Directions

1. Stir together first 5 ingredients to form a paste.
2. Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.
3. Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.