Preparation

Preheat the oven to 220 ºC (high temperature).
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 defrosted 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 how it is. The flour helps to form the crunchy chicken shell 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 roasting pan from the oven and transfer the chicken pieces to a bowl with the tongs. Mix the parsley and serve with lemon wedges.

Ingredients

  • 1 kg of cut chicken
  • 3 cloves of garlic
  • 1 teaspoon of cumin
  • 1 ½ teaspoon of sweet paprika
  • 1 teaspoon of salt
  • 3 tablespoons of olive oil
  • ¼ cup (tea) of wheat flour
  • 3 tablespoons finely chopped parsley
  • lemon wedges to serve