Ingredients

2 Tablespoons chopped fresh thyme or 2 teaspoons dried thyme
2 Tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 Tablespoon olive oil
2 Teaspoons paprika
1 1/2 Teaspoons salt
1 Teaspoon coarsely ground black pepper
2 Chickens, each cut into quarters (3 1/2 pounds each)
Fresh thyme and rosemary sprigs for garnish

Instructions

Preheat oven to 425 F. In cup, mix chopped thyme and rosemary, olive oil, paprika, salt, and pepper; rub over chicken quarters. Place chicken quarters skin-side up, on rack in large roasting pan. Roast Chicken 40 minutes, or until golden and juices run clear when pierced with tip of knife.

Serve hot, or refrigerate to serve cold later. To serve, arrange chicken on platter. Tuck thyme and rosemary spring among chicken quarters.

Back To Top