Roast Chicken with Paprika & Shallots {Naptime Everyday}
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.
sounds good, i would probably brine it first in salt, sugar and pepper corns.
Mmmm, that sounds great!
I think this looks amazing! Its on my list of “to make” dishes now for sure.
Erin – ekcantcook.blogspot.com
[…] If summer is all about grilling, then autumn is the season for roasting, and the paprika rub used on this roast chicken with shallots will turn your bird the color of falling leaves. Appropriate, huh? (The Naptime Chef) […]
OH YUM! This recipe sounds so delish! We added you to our Tasty Tuesday list for recipes to Welcome Fall on 4virtu.com!
[…] Sprouts with Lemon & Olive Oil and they were as delicious as ever. Over the weekend I made a classic Roast Chicken and paired them with these Scalloped Potatoes with Thyme. Next week I plan to indulge in our […]