Red Roasted Chicken
Ingredients
- 1 (3-pound) chicken ⓘ
- 3 garlic cloves, finely chopped ⓘ
- 2 tablespoons paprika ⓘ
- Coarse salt and freshly ground black pepper
- 1/4 cup red wine vinegar ⓘ
- 1/3 cup Spanish olive oil ⓘ
- 3 tablespoons unsalted butter ⓘ
- 2 medium onions, finely chopped
- 6 Roma tomatoes cored, seeded, and chopped (or use canned) ⓘ
- 1/2 cup water ⓘ
- 1/2 bunch Italian parsley, leaves only, roughly chopped, for garnish ⓘ
Instructions
- Rinse the chicken, remove any excess fat, and pat dry with paper towels.
- In a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar.
- Rub the vinegar mixture all over the chicken, including the cavity.
- Cover with plastic wrap and marinate at room temperature 1 hour.
- Preheat the oven to 350F.
- Heat a large cast-iron skillet over medium-high heat and, add the olive oil.
- Shake the chicken to drain the excess vinegar.
- Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil.
- Transfer to a plate and set aside.
- Melt the butter in the skillet over medium-high heat.
- Saute the onions, with 1 teaspoon salt and 1/2 teaspoon pepper, 3 to 5 minutes.
- Add the tomatoes and cook 2 to 3 minutes.
- Add the water and set the chicken on top of the vegetables.
- Roast 1 hour, until the leg moves easily when twisted.
- Transfer the chicken to a serving platter and cover loosely with aluminum foil.
- Tip the casserole to one side and spoon off the excess fat.
- Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan.
- Sprinkle with the parsley and serve.
Nutrition & Diet Analysis (per serving)
441
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).