Chicken Paprika

 Chicken Paprika

This chicken is moist, easy and delicious.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

Pre heat Oven to 350 degrees or Convection 330 degrees

Bake Time:  35 min.

Dish size:  6″ x 6″ Casserole

 

Ingredients:

4 chicken thighs, skin on

4 tsp. butter

2 cloves garlic, minced

1/3 tsp. paprika

Directions:

  1. Rinse chicken & pat dry.
  2. Spray casserole dish with cooking spray.
  3. Place chicken in casserole dish.
  4. In a small bowl, combine garlic, paprika & softened butter.
  5. Gently create a “pocket” partially separating the chicken skin from the raw chicken.
  6. Spread 1 tsp. of garlic butter evenly under the skin of the chicken.
  7. Pull skin back over chicken.
  8. Chicken is ready when the chicken juice runs clear & internal                                                                                  temperature of center of ea. piece of chicken has reached 160 degrees.

Tip:  You can sear the chicken on the grill for 10 minutes and finish the cooking in the convection oven for 20 – 25 minutes            and chicken has reached an internal temperature of 160 degrees.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!