Pimenton Roast Chicken Recipes

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

SMOKED PAPRIKA ROAST CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 325°F.
• Dry the chicken: Pat the chicken dry thoroughly with paper towels.

SALT-AND-PEPPER ROAST CHICKEN

Steps:

• Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
• Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
• Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

CRISPY PARMESAN ROAST CHICKEN

Steps:

• Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
• Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
• When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
• Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

PIMENTON ROASTED CHICKEN W/CRISPY POTATOES

Steps:

• Chickens Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor). Potatoes Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet. Preheat oven to 500°. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.) Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165°, about 20 minutes longer. Let rest for 15 minutes. Transfer potatoes to 1-2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.

PIMENTON ROAST CHICKEN

Steps:

• Chickens Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor). Potatoes Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet. Preheat oven to 500°. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.) Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165°, about 20 minutes longer. Let rest for 15 minutes. Transfer potatoes to 1-2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika. Read More http://www.bonappetit.com/recipes/2012/10/pimenton-roast-chickens-with-crispy-potatoes#ixzz2TncVRFqJ

ROAST CHICKEN WITH SAFFRON & PIMENTON (SMOKED PAPRIKA)

Steps:

• Preheat oven to 425º. Rinse chicken inside and out, removing excess fat. Pat dry.
• In a small skillet, heat the olive oil and garlic over medium-low until the garlic sizzles and begins to fragrance the oil. Remove from heat. When olive oil and garlic mixture is cool, remove the garlic with a slotted spoon and set both oil and garlic aside.
• With a mortar and pestle, pound the saffron threads into a a powder. Add 1 1/2 teaspoons salt, the pimenton and the reserved olive oil. Stir until smooth.
• Pat the inside of the chicken with 1/2 teaspoon of salt. Insert the garlic slices and the orange chunks into the cavity. Using a spatula, slather the chicken with the spiced oil on all sides.
• Place the chicken with the breast side down on a rack in a roasting pan or in a terra-cotta casserole dish. Roast for 40 minutes. Then turn the chicken breast side up, baste it with the pan juices, and continue roasting until the chicken is browned and the skin is crisp - Approximately 20-30 minutes. The juices should run clear when the thigh is pricked.
• Allow the chicken to rest at least 20 minutes before carving.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

FLAT ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
• Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
• Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
• Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

JACQUES PEPIN'S BASIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

PERFECT ROAST CHICKEN

Steps:

• Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
• In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
• Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
• Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

CHICKEN BREAST WITH PIMENTOS

Steps:

• Place chicken breasts in large 11x14 , greased baking dish, and sprinkle with seasoned salt, and pepper.
• Melt margarine in large skillet and saute celery, onion, and bell pepper.
• Add pimentos, rice, soups, and milk, and water chestnuts, and mix well.
• Pour mixture over chicken breasts.
• Cook chicken covered at 325 degrees for 1 hour.
• Uncover and cook another 10 minutes.
• Remove from oven and sprinkle cheese over top of casserole, and bake for 5 minutes.