Today is the start of Sunday's Slow Supper. Amy got us started with a delicious Smoked Paprika Roasted Chicken. Here is Amy's recipe.
Ingredients
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.
I cooked this at my daughter's place and we both declared it delicious!
I followed everything, well, pretty much - but at the end of the 1 and a quarter hour I thought the chicken can do a bit more cooking. So I returned the roast in the oven for another 20 minutes. I also put some of that "rub" inside the cavity of the chicken instead of just on its outer body. Perhaps that is why my chicken is paler than most of the others. I did not end up with a crispy chicken skin which I must confess I love, so maybe it was better for me that way.
Thank you for a great start, Amy! I definitely want to do this again... Afterall, I have more Smoked Paprika. :)
Comments (6)
Hi Eden, your dish looks really delicious and it looks like a wonderful recipe by Amy.
I decided due to some other projects going on I could not participate in the Slow Supper group. Although I miss it, I will really enjoy following along with you and everyone.
Thanks so much for sharing and have a great Sunday.
Posted by Kathy (Trekcapri) | January 17, 2010 5:40 AM
Posted on January 17, 2010 05:40
It was a very delicious recipe, we enjoyed it a lot too. I am amazed at the different colors the chickens turned out, I rubbed inside the cavity and under the skin a lot too (because I don't eat the skin so I wanted to make sure the flesh was flavorful) and it still turned out red-I think it is the different paprika brands?
Posted by Candi | January 17, 2010 7:44 AM
Posted on January 17, 2010 07:44
Your chicken looks great, Eden!
It was a good start to our Slow Suppers!
Posted by nancyhol | January 17, 2010 9:40 PM
Posted on January 17, 2010 21:40
Glad you liked it! Yes, aren't the different colors interesting? Some people turned up the heat for the last 15 minutes to get a crisper skin.
Posted by amy | January 18, 2010 4:20 AM
Posted on January 18, 2010 04:20
Your daughter was lucky to be able to share this with you! I think Candi is right - I bet diifferent brands have different levels of 'reddness'. I don't think the McCormick brand is as deep a red as the one I used from Spain.
Posted by Jerry | January 18, 2010 6:42 AM
Posted on January 18, 2010 06:42
Yum! Looks delicious. I can almost smell the smoked paprika!
I think Jerry is right. I have a spice jar of non Spanish paprika and a small can of the Spanish one and the latter is richer in color.
Posted by Maria I. | January 18, 2010 12:27 PM
Posted on January 18, 2010 12:27