Pimenton Roast Chicken Recipes

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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 VERMENTINO



Roast Chicken Vermentino image

This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll be glad you did. Pair this with a nice salad and the leftover wine for an excellent evening.

Provided by Malcolm Mclaren

Categories     dinner, project, main course

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

2 1/2 ounces (about 2 1/2 cups) dried porcini mushrooms, or mixed dried mushrooms
1/4 up extra-virgin olive oil
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
1 4 1/2 -pound chicken, cut into 8 pieces
2 pounds waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered
1 tablespoon chopped rosemary
1 cup Vermentino, or other crisp, citrusy white wine, like Pinot Grigio

Steps:

  • Preheat the oven to 400 degrees. Bring 1 2/3 cups water to a simmer, and stir in the porcini; soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms.
  • Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. When hot, add the garlic and cook until lightly browned. Add the mushrooms and saute for 2 minutes. Stir in the mushroom broth, bring to a boil and then simmer for about 10 minutes, so that it reduces by 1/3. Season to taste with salt and pepper.
  • Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin-side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Pour reduced mushroom broth over the chicken. Sprinkle with the rosemary, wine and remaining 3 tablespoons oil. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt and pepper and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more. Serve with the vegetables and the juices from the pan.

Nutrition Facts : @context http, Calories 1031, UnsaturatedFat 33 grams, Carbohydrate 56 grams, Fat 53 grams, Fiber 8 grams, Protein 71 grams, SaturatedFat 15 grams, Sodium 1902 milligrams, Sugar 2 grams, TransFat 0 grams

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

JACQUES PEPIN'S BASIC ROAST CHICKEN



Jacques Pepin's Basic Roast Chicken image

Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

Provided by Jacques Pepin

Categories     dinner, easy, weekday, times classics, main course

Time 55m

Yield 4 servings

Number Of Ingredients 2

1 3 1/2-pound chicken
Salt and ground pepper to taste

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.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

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.

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

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.

CHICKEN BREAST WITH PIMENTOS



Chicken Breast With Pimentos image

Make and share this Chicken Breast With Pimentos recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 1h30m

Yield 8 chicken breasts, 6-8 serving(s)

Number Of Ingredients 14

8 boneless skinless chicken breast halves
seasoning salt, to taste
black pepper, to taste
6 tablespoons margarine
1 cup chopped celery
1 onion, chopped
1 small bell pepper, chopped
1 (4 ounce) jar chopped pimiento, drained
1 cup uncooked rice
1 (10 ounce) can cream of chicken soup, undiluted
1 (10 ounce) can cream of celery soup, undiluted
2 (8 ounce) cans milk
1 (8 ounce) can slices water chestnuts, drained
1 1/2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 686, Fat 30.8, SaturatedFat 11.7, Cholesterol 141.3, Sodium 1396.7, Carbohydrate 49.5, Fiber 2.8, Sugar 4.2, Protein 51.1

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