Chicken in lemony paprika parchment paper

Name: Chicken in lemony paprika parchment paper
Prep time: 30 min
Cook time: 330 min
Total time: 360 min
Yield: 4 Portionen
Ingredients: 1 piece Chicken; 2 piece Lemon; 1 piece Onion; 1 clove Garlic; 1 pinch Herbs from provence; 1 c. à café Paprika; 6 c. à soupe Olive oil; 1 noisette Butter

Main course

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Cook Time

6 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This lemony paprika chicken in parchment paper is a tasty and easy to prepare dish, perfect for a family dinner or with friends. The lemon and paprika marinade gives the meat a delicate and slightly spicy flavor. I have been preparing this dish for years and it is always a hit. The chicken is incredibly tender and juicy thanks to the cooking in parchment paper. Accompanied by rice and a light sauce, it is a complete and balanced meal. Feel free to vary the aromatic herbs according to your tastes. A real treat!

Ingredients (8 ingredients)

1 piece Chicken
2 piece Lemon
1 piece Onion
1 clove Garlic
1 pinch Herbs from provence
1 c. à café Paprika
6 c. à soupe Olive oil
1 noisette Butter

Preparation (11 steps)

Preparation of the chicken

The day before, cut the chicken into medium-sized pieces. Set aside.

Preparation of the onion and garlic

Peel the onion and the clove of garlic. Cut the onion in half and put it in the Thermomix bowl. Add the clove of garlic.

Chop the onion and garlic

Thermomix® Setting

3 sec/Speed 5

Chop the onion and the garlic by setting the Thermomix to 3 seconds at speed 5.

Preparation of the marinade

Squeeze the lemons to extract the juice. Pour the lemon juice into a large container.

Mixing the marinade

Add 6 tablespoons of olive oil, 1 teaspoon of paprika, the chopped garlic and onion, and a pinch of herbs from Provence to the lemon juice. Mix everything well.

Marinating the chicken

Place the chicken pieces in the marinade and make sure they are well covered. Cover the container and let it marinate in the refrigerator overnight.

Cooking the chicken in the pan

The next day, heat a drizzle of olive oil and a knob of butter in a pan over low heat. Brown the marinated chicken pieces until they are lightly golden.