Ingredients

2 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
1 tbsp olive oil
2 tbsp paprika
1 1/2 tsp salt
1 tsp coarsely ground black pepper
2 chickens (3 pounds each), each cut into quarters
Fresh thyme and rosemary sprigs for garnish.

Instructions

Preheat oven to 425 F. In cup, mix chopped thyme and rosemary, olive oil, paprika, sat, and pepper; rub over chicken quarters. Place chicken quarters, skin-side 40 min, 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. thyme and rosemary sprigs among chicken quarters.

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