Red Roasted Chicken
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Paprika1 cup
Red Wine Vinegar1 cup
Spanish Olive Oil3 tbsps
Unsalted Butter2 medium
Onion (finely chopped)1 cup
WaterDirections:
1
Rinse the chicken, remove any excess fat, and pat dry with paper towels
2
In a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar
3
Rub the vinegar mixture all over the chicken, including the cavity
4
Cover with plastic wrap and marinate at room temperature 1 hour
5
Preheat the oven to 350 degrees
6
Heat a large cast-iron skillet over medium-high heat and add the olive oil
7
Shake the chicken to drain the excess vinegar
8
Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil
9
Transfer to a plate and set aside
10
Melt the butter in the skillet over medium-high heat
11
Saute the onions, with 1 teaspoon salt and 1/2 teaspoon pepper, 3 to 5 minutes
12
Add the tomatoes and cook 2 to 3 minutes
13
Add the water and set the chicken on top of the vegetables
14
Roast 1 hour, until the leg moves easily when twisted
15
Transfer the chicken to a serving platter and cover loosely with aluminum foil
16
Tip the casserole to one side and spoon off the excess fat
17
Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan
18
Sprinkle with the parsley and serve