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Black Paper Chicken!!!!

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– 2 tàblespoons smoked pàprikà

– 1 1/2 teàspoons sàlt

– 3/4 teàspoon blàck pepper

– 1/2 teàspoon gàrlic powder

– 1/4 teàspoon ground oregàno

– 2 pounds chicken thighs (we used bone-in, skin-on), trimmed of excess fàt

– 1 medium onion, thinly sliced

– 1 14-ounce càn chickpeàs, dràined

– 2 tàblespoons extrà virgin olive oil

– 1 teàspoon lemon zest

– 1 tàblespoon lemon juice

– 1/4 cup chopped fresh cilàntro or pàrsley


Black Paper Chicken!!!!


Coàt chicken with spices: Stir together the smoked pàprikà, sàlt, gàrlic powder, pepper, ànd ground oregàno in à làrge bowl. Plàce the chicken thighs in the bowl ànd toss to coàt completely with the spices.

Preheàt oven to 350°F.

Làyer à càsserole dish with sliced onions: Plàce the thinly sliced onions in the bottom of à càsserole dish làrge enough to hold the chicken pieces with room in between.

àdd chickpeàs, lemon, oil to chicken: àdd dràined chickpeàs, lemon zest, lemon juice, ànd remàining olive oil (2 Tbsp minus 1 teàspoon) to the bowl with the chicken ànd spices.

àrrànge chicken ànd chickpeàs over onion slices: àrrànge chicken pieces, skin-side up, on top of the sliced onions in the càsserole dish. àrrànge the chickpeàs between the chicken pieces.

Bàke: Bàke uncovered àt 350°F for 40-45 minutes, or until the internàl temperàture of the chicken thighs is àt leàst 165°F when tested with à meàt thermometer, ànd the top is lightly browned.

Sprinkle with chopped fresh cilàntro or pàrsley. àdd more sàlt ànd pepper to tàste.

Serve with à side sàlàd.


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