Crunchy, tasty and juicy inside and without leaving a mess in the kitchen. But for this roasted version to work, you have to pay attention to the details: the chicken may not be frozen, nor huddled in the pan.


1 kg of chicken cut to the bird

2 garlic cloves

1 ½ teaspoon of sweet paprika

1 teaspoon of cumin

1 teaspoon of salt

3 tablespoons of olive oil

¼ cup (tea) of wheat flour

8 sprigs of parsley

Lemon wedges to serve

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Preheat the oven to 220 ºC (high temperature). Remove the chicken from the refrigerator it cannot be frozen when it is to be baked (the frozen chicken is not crunchy).

In the pestle, beat the garlic, salt, paprika and cumin until it forms a paste.

Finally, mix the olive oil with the paste.In a large bowl, season the chicken with the garlic paste and spices. Spread the seasoning well with your hands, to wrap all the pieces.

Sprinkle with flour and mix again the aspect is a little dry and sticky, that’s the way it is. The flour helps to form the crunchy shell of the chicken, without drying the meat.

Grease a large baking sheet with olive oil and distribute the chicken pieces, without piling up – the more spaced it is, the crunchier it gets.

Bake for about 20 minutes, or until the base of the pieces are golden brown. With a tongs, turn the pieces and let them roast for another 20 minutes, until the chicken is crispy and golden.

Meanwhile, wash, dry and chop the parsley. Remove the baking sheet from the oven and transfer the chicken pieces to a bowl with the tongs. Mix the parsley and serve with lemon wedges.

A dish to be served at all times.

Goes very well with a beer, a meeting, add a dinner as a side dish and more.

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