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.