Roasted Paprika Chicken

Ingredients

• 5 pounds chicken pieces assorted
• 3 tablespoons olive oil extra virgin 
• 2 tablespoons thyme leaves fresh chopped
• 1 teaspoon coarsely ground pepper 
• 2 teaspoons kosher salt 
• 1 slices garnishes: lemon thyme sprigs fresh
• 2  lemons thinly sliced
• 0.3 cup paprika smoked

Equipment

• frying pan
• oven
• wire rack
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Stir together first 5 ingredients to form a paste.
2. Spread half of paprika mixture evenly underneath skin of chicken pieces.
3. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.
4. Bake at 425 for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 16
5. Let chicken stand 5 minutes; lightly brush with pan juices just before serving.
6. Garnish, if desired.