Basque Roast Chicken
Hands-on time: 25 minutes Total time: 1¼ hours Makes: 4 to 6 servings
SWEET, SMOKY AND SPICY
Espelette chili powder is a quintessential spice found in the Basque region of Spain. For our version here, we’ve used a combination of sweet and smoked paprika and cayenne pepper.
3 sweet red peppers, halved and
1 sweet onion, thickly sliced
1 can (796 ml) tomatoes, drained
140 g dry-cured chorizo sausage,
cut in chunks
10 cloves garlic
8 small bone-in skin-on chicken thighs,
drumsticks and/or half-breasts
2 tbsp olive oil
1¾ tsp chopped fresh thyme
½ tsp salt
½ tsp each sweet and smoked paprika
¼ tsp cayenne pepper
Broil red peppers, cut side down, on rimmed baking sheet until blackened, about 12 minutes. Let cool enough to handle; peel off blackened skins. (Makeahead: Refrigerate in airtight container for up to 2 days.)
In roasting pan, add red peppers, onion, tomatoes, chorizo and garlic.
Toss chicken with oil to coat. Stir together thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Arrange, skin side up, on vegetable mixture in pan.
Roast in 450°F oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes.
PER EACH OF 6 SERVINGS: about 415 cal, 28 g pro, 28 g total fat (8 g sat. fat), 14 g carb (2 g dietary fibre), 95 mg chol, 668 mg sodium, 690 mg potassium. % RD I: 6% calcium, 19% iron, 25% vit A, 175% vit C, 13% folate.
Basque Roast C h icken