Basque Roast Chicken

By Soo Kim and The Test Kitchen

Tested till perfect

46 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Basque Roast ChickenEspelette chili powder is a quintessential spice found in the Basque region of Spain. A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.3 out of5based on3 ratings. 1 user reviews.
Basque Roast Chicken

Basque Roast Chicken
Photography by Jodi Pudge

This recipe makes 6 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per each of 6 servings: about -
cal 415415 cal
pro 28 g28g pro
total fat 28 g28g total fat
sat. fat 8 g8g sat. fat
carb 14 g14g carb
fibre 2 g2g fibre
chol 95 mg95mg chol
sodium 668 mg668mg sodium
potassium 690 mg690mg potassium
% RDI: -
calcium 66 calcium
iron 1919 iron
vit A 2525 vit A
vit C 175175 vit C
folate 1313 folate

Espelette chili powder is a quintessential spice found in the Basque region of Spain. A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.

Ingredients

  • 3 sweet red peppers , halved and cored3 sweet red peppers, halved and cored
  • 1 sweet onion , thickly sliced1 sweet onion, thickly sliced
  • 1 can (28 oz/796 mL) tomatoes , drained1 can (28 oz/796 mL) tomatoes, drained
  • 5 oz cured chorizo sausages , cut in chunks5 oz cured chorizo sausages, cut in chunks
  • 10 cloves garlic 10 cloves garlic
  • 8 small bone-in skin-on chicken pieces , (half-breasts, thighs or drumsticks)8 small bone-in skin-on chicken pieces, (half-breasts, thighs or drumsticks)
  • 2 tbsp olive oil 2 tbsp olive oil
  • 1-3/4 tsp chopped fresh thyme 1-3/4 tsp chopped fresh thyme
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp sweet paprika 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper

Preparation

On baking sheet, broil red peppers, cut side down, until blackened, about 12 minutes. Let cool enough to handle. Peel off blackened skins. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In roasting pan, combine red peppers, onion, tomatoes, chorizo and garlic.

Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan.

Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes.

Source : Canadian Living Magazine: September 2011

Related content

You might also like

Contests

All contests



Most popular

Most popular videos