Red Roasted Chicken
Source of Recipe
Internet
List of Ingredients
1 tablespoon packed light or dark brown sugar
1 tablespoon paprika (I like using Penzey's)
1 tablespoon red wine vinegar
2 teaspoons dried oregano
1 clove garlic, mashed to a paste
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (3 1/2 pound) roasting chicken or 3 pounds bone-in, skin-on breasts
Recipe
Preheat oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan; set aside.
Combine the sugar, paprika, vinegar, oregano, garlic, cumin and salt in a small bowl to make a paste.
Gently loosen skin from the breast and leg portions of the chicken; rub the paste evenly under the skin. Place the onion into the cavity of the chicken. Truss the chicken and place, breast side up, in the roasting pan.
Roast until an instant-read thermometer inserted in the inner thigh registers 180 degrees, about 1 hour and 15 minutes. Remove from oven and let stand 10 minutes. Remove and discard the onion and skin, then carve.
I like to make this with skin-on, bone-in breasts. I just rub the seasoning under the skin and bake for 45-60 minutes, depeding on size.
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