Roasted Paprika Chicken

1. 1

   Preheat oven to 425u00b0. Stir together first 5 ingredients, forming a paste.

2. 2

   Loosen and lift skin from chicken pieces with fingers (do not totally detach skin). Spread half of paprika mixture underneath skin. Place 1 to 2 lemon slices on paprika mixture under skin; carefully replace skin. Rub remaining paprika mixture over outside of skin.

3. 3

   Arrange chicken pieces in a single layer on a lightly greased wire rack in an aluminum foil-lined 17- x 12-inch jelly-roll pan.

4. 4

   Bake at 425u00b0 for 35 to 40 minutes or until a meat thermometer inserted into thickest portion of each piece registers 165u00b0. Let chicken stand 5 minutes; lightly brush with pan juices just before serving.

* Per serving · 4 servings · Values may vary.