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Dried sweet paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Pour the chicken broth into a 9×13-inch baking dish and set aside.
In a small bowl, stir together the olive oil, garlic-infused olive oil, rosemary, thyme, sweet paprika, and salt until combined.
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