Roasted Paprika Chicken

• 1/4 cup smoked paprika
• 2 tablespoons chopped fresh thyme leaves
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 5 pounds assorted chicken pieces
• 2 lemons, thinly sliced
• Garnishes: lemon slices, fresh thyme sprigs

1. Stir together first 5 ingredients to form a paste.
2. Spread half of paprika mixture evenly underneath skin of chicken pieces. 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.
3. Bake at 425u0b0 for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165u0b0. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.

paprika, thyme, extra virgin olive oil, kosher salt, ground pepper, chicken, lemons, lemon slices

Taken from www.myrecipes.com/recipe/roasted-paprika-chicken (may not work)