Pat the chicken dry with paper towels. Mix the oil, paprika, hot paprika, lemon juice, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Scatter the onion over the bottom of the pan.
Baking pan
4
Arrange the carrot and garlic cloves in the pan.
Baking pan
5
Place the chicken on the vegetables, skin side up.
6
Arrange the rosemary on the chicken.
7
Bake uncovered 45–50 minutes, until the skin is golden and crisp.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Take the chicken out of the oven, let it rest 5 minutes.
314calories
33 gprotein
6 gcarbs
16 gfat
● protein 43%● carbs 8%● fat 49%
Per serving (231 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
