September 13, 2012

Roast Chicken with Paprika & Shallots {Naptime Everyday}

Roast Chicken with Paprika and Shallots

What’s Going on Today: Morning spent indoors waiting for heat to break! Trip to nearby aquarium for fun.

Tonight’s Menu: Roast Chicken with Paprika and Shallots, Crispy Rosemary Potatoes, Marinated Green Beans.

Last weekend a huge front of thunderstorms rolled through and took away the god-awful tropical rain forest-like weather and replaced it with normal crisp, cool fall breezes. To mark this long-awaited turn of weather events I celebrated by making our first roast chicken of the season. For us roast chicken is the king of cold-weather cooking comfort food. I’d take it over mac and cheese any day, especially when paired with some crispy rosemary potatoes and marinated green beans.

For our latest roast chicken flavor I elected to rub it with a mix of garlic salt, paprika, and olive oil. Together it formed a fragrant paste that turned the skin a delicious russet red with flavor to match. Inside I stuffed the chicken with fresh chopped shallots and two lemon halves and I roasted it, untrussed, for even amounts of time on both sides.

This easy recipe was just the ticket for a stormy Saturday night. True to my advance prep philosophy I’d prepared the chicken early in the morning and it was all set to pop in the oven around 5pm just when the clouds began to gather. The aroma filled the kitchen and we were beyond excited to dig in when it was finally ready, our first official welcome of fall.

Recipe

Roast Chicken with Paprika & Shallots

Ingredients

1 4lb-ish organic roasted chicken
1 large lemon or 2 medium lemons
2 large shallots
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon kosher salt
1/3 cup olive oil, or more as needed

Instructions

1. In a small bowl whisk together the olive oil, salt, paprika, and garlic salt. Pat the chicken dry and rub it all over with the olive oil mixture, including in the cavity and under the skin as much as possible.

2. Quarter the lemons and shallots and shove them deep into the cavity of the chicken. Place the chicken in a clean roasting pan and all it to rest for at least 4 hours or up to overnight in the fridge.

3. Preheat the oven to 375ºF.

4. Remove the chicken from the fridge and place it in a roasting rack set inside a roasting pan. Roast for about 2 hours (rough 25 minutes per pound), or until the skin is crispy and golden and the juices run clear.

Naptime Notes

Naptime Recipe Serving ideas

This new, fun flavor was a real favorite of hours. It has a little bit of a rotisserie flavor to it.

Naptime Stopwatch

20 minutes prep time, 2 hours cook time

Naptime Reviews

A delicious comfort food for fall.

 

More Naptime Recipes

  • http://www.facebook.com/ryan.chornick Ryan Chornick

    sounds good, i would probably brine it first in salt, sugar and pepper corns.

    • KelseyTheNaptimeChef

      Mmmm, that sounds great!

  • Erin Kennedy

    I think this looks amazing! Its on my list of “to make” dishes now for sure.

    Erin – ekcantcook.blogspot.com

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  • http://twitter.com/4virtu 4virtu

    OH YUM! This recipe sounds so delish! We added you to our Tasty Tuesday list for recipes to Welcome Fall on 4virtu.com!

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