Basque Roast Chicken

Hands-on time: 25 min­utes To­tal time: 1¼ hours Makes: 4 to 6 serv­ings

Canadian Living Comfort Food - - Roasts & Mains -


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.

p. 68

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