Some days are too busy to dedicate a lot of time to making a meal. But what if you’re short on time and want a really great main course that will make everyone sit up and applaud. Here is another in my series of lightening fast great recipes that brings flavors of the world to your table.
I often wondered why grocery store paprika looks good but taste like dust. Factors like age, processing and the lack of quality of the peppers all contribute to creating a meaningless red powder. Then I tasted the real deal, not from Hungary as you might imagine, but from Spain. This Pimenton is wood smoked right beside the field where it is harvested, for ten to fifteen days until the flavors and the smokey-ness are at their peak. Then it is carefully ground and packed for freshness. You can also use this amazing Pimenton on Deviled Eggs, my grandmother’s recipe with a Spanish twist, or to really perk up your Potato Salad.
So here is my new favorite way to make a fragrant and delicious roast chicken with a smokey spicy flavor. Want to make the skin of the Thanksgiving Turkey better than ever? Add some Pimenton de la Vera Picante to your usual rub to spice things up.
Ingredients
4 to 4.5 pound roasting chicken
1 to 2 tablespoons Pimenton de la Vera Spanish Paprika Picante.
Red or Yukon Gold Potatoes, washed and cut into 1.5″ to 2″ pieces.
Half a Lemon
Organic Fine Mediterranean Spanish Sea Salt
Preparation
Set an oven rack in the lower third of the oven, and preheat to 425 degrees. Rinse the chicken inside and out with cold water, and dry with paper towels. Place the chicken in a roasting pan, squeeze the lemon over the skin, and place the lemon inside the cavity, giving it an extra squeeze to release any remaining juice. Sprinkle the outside of the bird with the Pimenton and salt to taste, then massage both into the skin.
Place the potatoes in the roasting pan (I added cut up carrots and onions too) and sprinkle with sea salt and Pimenton, and toss to coat.
Roast the chicken until the skin is turns golden red, and releases clear juices when pierced between the thigh and the breast. Toss the potatoes occasionally while roasting to keep them from sticking to the pan, and allowing them to absorb the juices from the chicken. If the chicken browns too fast on the outside without the inside being fully cooked, add a loose tent of foil over the bird and continue to cook until done. Roasting will take about an hour depending on the size of the chicken and your oven.
Allow to sit for a few minutes before carving, spoon the potatoes into a separate dish. The skin will be crackling crisp and so tasty. Enjoy.
