Best Pimenton Roast Chicken Recipes

Roast Chicken With Saffron & Pimenton (Smoked Paprika) image

Provided by Whats Cooking

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2-4 lb) fresh roasting chickens
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon saffron thread
2 teaspoons kosher salt
2 teaspoons smoked paprika (Pimenton de La Vera, preferably bittersweet)
1/2 small orange, in 4 pieces

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.

Nutrition Facts : Calories 626.9, Fat 47.6, SaturatedFat 12.6, Cholesterol 187.2, Sodium 1047.9, Carbohydrate 3, Fiber 0.8, Sugar 1.3, Protein 44.4

PIMENTON ROAST CHICKEN image

Categories Chicken

Number Of Ingredients 16

Chickens
8 garlic cloves, finely grated
2 tablespoons plus 2 teaspoons kosher salt
2 tablespoons olive oil
2 tablespoons smoked paprika
1 tablespoon hot smoked Spanish paprika
2 3 1/2-4-pound whole chickens
2 large bunches fresh thyme or marjoram
Potatoes
2 pound large Yukon Gold potatoes, unpeeled
Kosher salt, freshly ground pepper
3 tablespoons olive oil
1/2 cup chopped flat-leaf parsley
1/2 cup thinly sliced scallions
Smoked paprika (for dusting)
Read More http://www.bonappetit.com/recipes/2012/10/pimenton-roast-chickens-with-crispy-potatoes#ixzz2TncNinMD

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