Mom's Roasted Chicken Breasts w/ Paprika

This recipe is surprisingly simply, yet yields wonderfully flavorful chicken. She ususually used chicken breasts, but this could be made with chicken thighs or other chicken pieces. The paprika adds a nice color to the chicken besides giving it added flavor.

Lately the chicken breasts they sell at the grocery store are huge, way too big for one person unless they are extremely hungary. Plus, they just don't bake up the same. The smaller breasts have more skin per the amount of chicken in the breast keeping the meat tender and moist, and the crispy skin, with the paprika and salt seasoning, per each bite of chicken was perfect. Now you get a little bit of skin for just a few bites and all the rest is just chicken, missing the whole point of the dish.

Chicken breast, skin on, one per person (smaller chicken breasts, not the huge ones they now sell at the store)
paprika
salt

Place chicken breast, skin up on a baking sheet or pan. Sprinkle with a little paprika and salt. Bake in preheated 350° F. oven for about an hour (depending on the size of the breasts) until the skin is crisp and the chicken is cooked through.