Basque Roast Chicken

Basque Roast Chicken 580 Image by: Basque Roast Chicken 580 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 3 sweet red peppers halved and cored
  • 1 sweet onion thickly sliced
  • 1 can tomato drained
  • 5 oz cured chorizo sausages cut in chunks
  • 10 cloves garlic
  • 8 bone-in skin-on chicken pieces (half-breasts, thighs or drumsticks)
  • 2 tablespoons olive oil
  • 1 3/4 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 668 mg
  • Protein 28 g
  • Calories 415.0
  • Total fat 28 g
  • Potassium 690 mg
  • Cholesterol 95 mg
  • Saturated fat 8 g
  • Total carbohydrate 14 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 175.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Basque Roast Chicken

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