Best Roast Chicken With Saffron Pimenton Smoked Paprika Recipes

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ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC



Roast Chicken with Paprika and Roasted Garlic image

This roast chicken recipe comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, amazon.com). Paprika and garlic add delicious flavor to this one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

Coarse salt
1 tablespoon paprika
1/2 teaspoon dried oregano
1 whole chicken (4 to 5 pounds)
2 large carrots, cut into 2-inch lengths
2 medium sweet potatoes, cut into 3/4-inch wedges
1 head garlic, halved crosswise
3 tablespoons extra-virgin olive oil, divided

Steps:

  • Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
  • Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
  • Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA



Smoke-Roasted Chicken Thighs With Paprika image

These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon sweet paprika
2 tablespoons hot paprika
2 tablespoons honey
1 tablespoon lemon juice
4 cloves garlic, peeled and minced
2 tablespoons softened butter
8 bone-in chicken thighs (about 3½ pounds)
Kosher salt
freshly ground black pepper to taste
Lemon wedges, for garnish
Mint leaves, for garnish

Steps:

  • Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
  • In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
  • Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
  • Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

Nutrition Facts : @context http, Calories 720, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 994 milligrams, Sugar 9 grams, TransFat 0 grams

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

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.

ROAST CHICKEN WITH SAFFRON & PIMENTON (SMOKED PAPRIKA)



Roast Chicken With Saffron & Pimenton (Smoked Paprika) image

This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is produced only in one region in the southwest of Spain. If you don't have access to it, try using the more readily available varieties of smoked paprika. This recipe is from the San Francisco Chronicle (1/10/06). I have not yet prepared it.

Provided by Whats Cooking

Categories     Whole Chicken

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

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