Paleo Smoked Paprika Chicken

One of my Christmas gifts this year was the cookbook Make it Paleo.  The cookbook is huge and every recipe is accompanied by a picture, which is so great.  I've been really anxious to try out some of the recipes and finally got around to trying a few this past week.  First up was smoked paprika chicken.  This was super fast and easy to prep, with virtually no cleanup from prep other than throwing the ziplock bag away.  It takes awhile to roast, but it's so worth it.  The chicken develops a wonderful smoky flavor with a crunchy skin.  It was so delicious! 

Even though the cook time is kind of lengthy, this recipe involves such little hands on time.  Prep took less than 5 minutes, then the oven does the rest of the work.  So this is definitely a keeper recipe.  I served this with side salads, roasted asparagus, and corn.

The recipe in Make it Paleo is for chicken thighs.  When I butcher my fresh chickens, I freeze the dark meat in quarters.  So I used quarters and increased the spice quantities a bit to account for more chicken.  The recipe also calls for red palm oil, which I do not have.  I used coconut oil and it worked great.  I've posted the recipe below as I made it.

Smoked Paprika Chicken Quarters

3 bone-in, skin-on pastured chicken quarters (leg and thigh)
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1/3 teaspoon cayenne pepper
1 1/2 Tablespoons melted coconut oil
Salt and pepper to taste

Preheat the oven to 425 degrees. 

Put the spices and oil in a large ziplock bag, mix well.  Next, add the chicken and toss until the chicken is fully coated. 

Place chicken in a baking pan and sprinkle with salt and pepper.

Bake at 425 for 40-45 minutes.


This post is linked to: 
Monday Mania @ The Healthy Home Economist