Pat the chicken dry with paper towels. Mix the oil, paprika, turmeric, 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
Toss the garlic cloves in the rest of the mixture and arrange in the pan.
Baking pan
4
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
5
Arrange the rosemary on the chicken.
6
Bake uncovered 45–50 minutes, until the chicken is golden and the thigh meat is fully cooked.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Take the chicken out of the oven, let it rest 5 minutes and serve with the sauce that forms in the pan.
430calories
33 gprotein
5 gcarbs
30 gfat
● protein 31%● carbs 5%● fat 64%
Per serving (174 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.
