Tuesday, January 1, 2013

Pimenton Roasted Chicken And Potatoes, A One Pan Meal

Photo by Tim Mazurek/Lottie and Doof 
On New Year's Day I made a dinner created by David Tanis in Bon Appetit.  The original recipe is here, and of course, I tweaked it a little bit.  Why not start a New Year by roasting chicken a new way?  It is a healthy meal using a few fresh ingredients without a lot of fuss ... or pans.  I love one pan, crispy, spicy food. The chicken is moist on the inside, crispy on the outside, and the roasted potatoes collect all the deliciousness that drips off the chicken.  It's perfect for a holiday, or any day.

4 garlic cloves, finely grated
1 tablespoons plus 2 teaspoons kosher salt
1 tablespoons olive oil
1 tablespoons smoked paprika
½ tablespoon hot smoked Spanish paprika
One 4 pound whole chicken
1 large bunch fresh thyme or marjoram

2 pounds potatoes, unpeeled (Eyeball it: a potato per person)
salt and freshly ground pepper to taste
1 ½ tablespoons olive oil
¼ cup chopped parsley
¼ cup thinly sliced scallions
Smoked paprika (for dusting)

Optional: Roast carrots, onions, broccoli, or brussel sprouts at the same time as the potatoes.

1. Make a paste by mixing the garlic, salt, olive oil and both paprikas in a bowl.
2. Using your hands, coat the entire outside of the chicken skin with the mixture.
3. Place the thyme bunch inside the bird.
4. Chill for at least 6 hours, or overnight.
5. Remove from the refrigerator and let the chicken stand at room temperature for 1 hour.
6. Cut the potatoes (and other vegetables) lengthwise into thick wedges.
7. Drop into a mixing bowl.  Drizzle the potato wedges (and vegetables) with olive oil and salt and pepper, then spread them out on a baking tray, or on the bottom of a roasting pan.
8. Place the chicken on top of the potatoes.
9. Roast in a 500 degree F oven for 30 minutes.
10. Reduce the oven heat to 425 degrees F and roast for 20 minutes more.  Let rest for 15 minutes.
11. Transfer to a serving platter if you wish (or don't and use the baking tray, rustic-style).  Sprinkle the potatoes with scallions and parsley, and sprinkle the roasted chicken (lightly) with smoked paprika.

I add a green salad with a vinaigrette dressing.  Thank you, David Tanis and Bon Appettit!  This new dish is a keeper.

On New Year's Day some cultures eat black-eye peas and sauerkraut for good luck.  Click on the words of each to find a tasty receipe.
Happy New Year! 

You may also enjoy:
Real Italian Cooking
Under A Blue Moon
Ringing In The New Year
Drink Bravely With Wine Writer Mark Oldman

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