SundaySlowSuppers--Smoked Paprika Roast Chicken
We're doing a new weekly challenge on SlowTrav, where every week we take turns posting a dinner recipe. I went first, with Smoked Paprika Roast Chicken. This was a recipe I found online, and changed just a tiny bit. I kept to the recipe, except I quartered a few small onions and threw them into the roasting pan and inside the cavity. The paste is a vivid red, and it turns the chicken a rich red, almost like tandoori chicken in color. I had a lot of paste, enough to coat the chicken, tuck under the skin, and smear a bit inside the cavity. The smell as it roasted was very smoky--my husband walked into the house very excited, thinking we were having his loved but forbidden smoked sausage. In any case, we all, including some last-minute guests, loved the chicken. Flavorful and moist, smoky, lightly sweet and spicy through the meat. (the onions were also very tasty) My 5 pound chicken took a bit more than two hours to cook. Because of the low temperature the skin didn't get very crisp, but no one minded. I wouldn't go to a higher temperature because the honey would burn, but you could perhaps turn it up for the last 10-15 minutes if you like crisp skin. Original recipe is here: http://elise.com/recipes/archives/004354smoked_paprika_roasted_chicken.php
Smoked Paprika Roasted Chicken
2 Tbsp smoked paprika (Plus a bit more for inside the chicken)
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper
1 whole 4-5 pound roasting chicken
1 onion, quartered
1. Preheat oven to 325°F. Rinse the chicken off. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
2. Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread it over the entire surface of the chicken, then place chicken on a shallow baking pan. Sprinkle a bit of paprika into the cavity, and place the cut onion in the cavity.
3 Bake at 325°F for approximately 1 hour and 15 minutes or more. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. I like to cover the breast with foil for part of the time so it doesn't dry out.
4 Let chicken rest for 5 minutes, then carve and serve.
Sadly, there's none left for sandwiches!