Roast Chicken With Saffron Pimenton Smoked Paprika Recipes

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.

Steps:

• Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
• Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

Steps:

• Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
• In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
• Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
• Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.