When speaking of this site, Nick and I call it Bloggy, affectionately as it is a large part of our existence. “Will it go on Bloggy?” Nick asks when dinner is good. Well, today is Bloggy’s second birthday. We celebrated with an update to the roast chicken I wrote about in my very first post. It’s strange, but this week has felt just as long as it did the first time I wrote, and just as much now as then, we both felt that spicy roast chicken would solve all our problems and be just the thing to help us move into another seven days. Chicken’s magical the way it does that, isn’t it? Well, maybe not, considering the part wine plays.
In two years, my paprika roast chicken has undergone some changes. I’ve streamlined the process and added butter, so now you simply slather the chicken in a paste of spices and butter, and roast it with a bit of white wine for 90 minutes in a 425°F oven. The last part is because of Ina Garten, who roasts her chickens in a similar way, and who is right about how to do things quite a lot of the time.
To roast a chicken in this way is to save yourself steps, time, and fussing; the result is a meal that makes itself (save for a couple rounds of basting when you’re passing through the kitchen to refill your wine glass – if you’re like me, in 90 minutes you will do this three or four times and if it’s the weekend you may need to open a second bottle but that’s okay because you’re cooking and cooking is art).
Paprika roast chicken
- 1 whole chicken, 4 to 5 lbs.
- 2 tbsp. unsalted butter or olive oil
- 3 cloves garlic, minced
- 1 tbsp. sweet paprika
- 1 1/2 tsp. cayenne pepper
- 1 tsp. cinnamon
- 1 tsp. ground black pepper
- 1 tsp. salt
- 1/2 cup dry white wine
Let chicken rest at room temperature for an hour. Preheat oven to 425°F.
In a small bowl, combine butter or oil, garlic, paprika, cayenne pepper, cinnamon, black pepper, and salt. Mush together with a fork until the mixture forms a paste.
Using your hands, slather the paste all over the chicken, sliding your fingers under the skin to rub the paste into the breast, legs, and thighs. Wash your hands, then truss the chicken, folding the wing tips behind the bird, and place it into a roasting pan. Pour wine into the bottom of the pan. Optionally, you could throw in some chopped carrots or onions at this point. Sweet potatoes would also be lovely.
Roast the chicken for 90 minutes (or 18 minutes per pound), until the juices run clear when you cut into the spot between the leg and thigh. Baste periodically, adding additional wine or water as needed to moisten the bottom of the pan.
Remove from oven and tent with tin foil. Let rest 20 minutes before serving. You can make a spicy, luscious gravy by tossing a handful of flour into the pan drippings and stirring in a bit of milk or cream. If there are leftovers they are wonderful in pozole, and the carcass makes a glorious stock.
6 thoughts on “Paprika roast chicken, again.”
Lovely — I adore chicken with paprika, and don’t know why I never thought of roasting it that way. It’ll save me the sour cream calories from paprikash so that I can put them into side dishes. 🙂
Oooh – use the sour cream on spaetzle! That way, you maximize the worthiness of the calories, and there is no guilt.
I like the way you think. 😀
In my mind, there is nothing that rivals a perfectly roasted chicken. I make it once a week, then use the carcass to make broth, as you suggested. The little bits of meat left over get packaged up to use in a soup. The juices in the bottom of the roasting pan go over brown rice. It’s a no waste, easy peasy wonderful thing that, for some reason, some people fear as mysterious and complicated. My best friend has NEVER roasted a chicken, as she frets over anything cooked at higher than 350 degrees. And the skin? Far, far too good to share with children. Far too good.
Just tried this at the weekend and it was delicious. I have to say though, not a fan of the cinnamon. Do you have suggestions for a substitution for it? I was wondering is saffron would work or be completely overpowered by the paprika and cayenne combo?
Maybe cumin? Just a little bit. I like the sweetness of the cinnamon, but see how it might not be for everyone. I haven’t tried saffron, but I suspect a bit of cumin would give it a southwest sort of taste.