Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, January 17, 2010

Sunday Slow Suppers ~ Roasted Chicken

I feel very lucky to be a part of a wonderful community of travelers. Slow Travel is an online travel source where you can find everything from answers about favorite hotels to train schedules... from Tuscany to Timbuktu. A part of our travel adventures have been in the kitchen. We have scooped our way through ice creams, tossed salads, explored 'secret ingredients', and loved Dolce Italiano. For the next 4 months we have decided to post traditional Sunday Dinners. We will all be serving the same Sunday Supper.

Our first recipe is from Amy whose blog is Destination Anywhere. She shared a roasted chicken recipe that calls for a smokey paprika... Piggly Wiggly doesn't carry Smoked Paprika~ I had to go to World Market for that. The color of the paste is a rich red, and the smell of the roasting chicken is fabulous!

Smoked Paprika Roasted Chicken

2 Tbs smoked paprika (plus a bit more for inside the chicken)
2 Tbs honey
1 Tbs lemon juice
1 Tbs softened butter
2 tsp garlic salt
1/2 tsp pepper
1 whole 4-5 pound roasting chicken
1 onion, quartered
Preheat oven to 325°F. Rinse the chicken off. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread it over the entire surface of the chicken, then place chicken on a shallow baking pan. Sprinkle a bit of paprika into the cavity, and place the cut onion in the cavity.

Bake for approximately 1 hour and 15 minutes or more. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. I used my digital meat thermometer.
Let chicken rest for 5 minutes, then carve and serve.
The chicken remained moist and has a hint of the sweet smokey flavor. I'm not big on the skin of a chicken, and that is where most of the paste was. All in all, this recipe is a keeper.
Y'all enjoy!


Eden said...

Looks delicious! I like your before and after photos.

Wobegon Cottage(alice) said...

I grew up on Sunday Suppers and still try most Sundays at least in the Winter and Fall months to keep up this tradition...Your chicken looks good enough for me to try ...thanks so much ( I will have to hunt for the smoky paprika our world market left the state along with Krispy Kreme)

Cora said...

I would pull all the skin back and put the paste underneath or just pull it all off right from the start. :) Sounds good!

Chef E said...

Funny you just reminded me of how my mom would eat the skin, and my siblings and I would look in wonder, we thought it was I would kill for skin with the flavor you mention...well not the healthiest but yummy, no yucky!

Sandi @the WhistleStop Cafe said...

Eden~ This was a good sunday supper.
Alice~ I would trade both Krispy Kreme and World Market for a Trader Joe's :-)
Cora~ I thought about peeling the skin, but was afraid it would dry it out. I may try that next time.
E~ We are trying to be 'good'. Trying Hard!

nanny said...

Yum. love the look of the roasted chicken....I hear of smoky paprika and just thought it was paprika....I'll look for it this week while in Dallas...I always make a visit to Whole Foods and sometimes World Market!

Char said...

sounds soooo delicious

and you're right, a lot of people don't realize about the different types of paprika

Naturegirl said...

Sandi a most interesting recipe for chicken..worth trying ..thanks for posting.
Thank you also for checking into my blog and wishing me healing messages..feeling much better and have my writing voice and light aNNa xo

Sandi @the WhistleStop Cafe said...

Nanny~ enjoy your trip to Dallas! You will be the only person to bring home smoked paprika as a souvenier.
Char~ It is the color that is soo amazing

Chef Aimee said...

All of that paprika on the chicken looks delicious! Its a favorite seasoning of mine. :)

Dar said...

Paprika base, awesome. I, too, would put it under the skin, but leave the skin on, let it get crunchy with all that flavor beneath. I'm gonna try it that way...can taste it already...sounds like another great Mom is in the kitchen
Blessings Be Yours

Kat said...

I've never heard of smoked paprika before, but your dish looks delish!


Jerry said...

The skin is the best part! KFC built an empire on skin - I thought that was all you folks in the south ate?

*°º¤♥-=|F®äñ|=-♥*°º¤ said...

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nancyhol said...

I don't like the skin either, so next time I will put the paprika paste under the skin too.

Your chicken looks great - both before and after!

Handy said...

sounds good going to try it

Deborah said...

I love the color on that chicken!!

Sandi @the WhistleStop Cafe said...

Aimee and Kat~ and I thought that paprika was just to sprinkle on top of deviled eggs.
Dar~ sounds messy... but it would get more flavor to the meat.
Jerry~ once again your image of a true southerner is dashed!
Fr@n~ I will pop over and visit!
Nancy~ it looks like we are in for some fun recipes!!
Handy~ thanks for stopping by
Deborah~ I luv that color red... I think it is a red head color!

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