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Old 03-08-2014, 12:45 PM
Sandy1970's Avatar
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Red Roasted Chicken

1 (3 pound) roasting chicken
4 garlic cloves, finely chopped
Salt & Pepper
2 Tablespoons Paprika
1/4 cup Red Wine Vinegar
1/3 cup Spanish olive oil (I used olive oil)
2 Tablespoons butter
2 medium onions, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 roma tomatoes, seeded and chopped or canned (I used a 14.5 oz. can of un drained petite diced tomatoes)
1/2 bunch parsley leaves, roughly chopped for garnish

Rinse the chicken and remove any excess fat. Pat dry with paper towels. In a small bowl, mix together the garlic, 1 teaspoon of salt, black pepper, paprika and vinegar. Rub vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour. (I let marinate in fridge all night).

Preheat the oven to 350 degrees.

Heat a large cast-iron skillet over medium-high heat and add the olive oil. Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside.

Melt the butter in the same skillet over medium-high heat. Saute the onion with salt and pepper for 3 to 5 minutes. Add the tomatoes and cook an additional 2 to 3 minutes. Add 1/2 cup water and set the chicken on top of this mixture.

Place in the oven and roast 1 hour, until the leg is loose when twisted. Transfer the chicken to a serving platter and cover loosely with aluminum foil. Meanwhile, top the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces as desired and arrange on a platter with the vegetables and juices from the pan. Sprinkle with parsley and serve.

Serves 4 to 6

*Got the recipe from the Today show on 2-28-14. It's online with a video.
Don't go back for less just because you're too impatient to wait for the best.
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