Friday, January 16, 2015

Spicy Paprika Rubbed Roasted Chicken and Veggies


Serves 4
Recipe from Everyday Food Great Food Fast
Husband-Tested in Alice’s Kitchen

The complete succulent dinner can be on the table in about 45 minutes.  You’ll only use one pan to cook the entire meal, so cleanup is a cinch.  The delicious rub can be used for salmon, steak, pork loin or a whole chicken too.  Make several batches of the rub and have it on hand for an even quicker prep.  This was such a big hit at our house that it will be in our regular rotation. 

Ingredients     
  • 2-3 large bone-on, skin-on chicken breast halves, cut crossways so that there are 4 pieces
  • 6 whole carrots, ends trimmed, peeled or scrubbed, and halved lengthwise
  • 8 small potatoes, scrubbed and cut in half (I used fingerling potatoes for this photo.)
  • 1-2 Tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Dry Rub (recipe follows)
Dry Rub Ingredients
  • 4 teaspoons paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ to ½ teaspoon cayenne pepper
  • ½ teaspoon ground allspice
Preheat the oven to 450°F.
Mix the dry rub ingredients in a small bowl.  Set aside. 
Place the chicken and the vegetables on a large sheet pan.  Completely coat the chicken with the dry rub.  Drizzle the vegetables with olive oil and sprinkle them with Kosher salt and freshly ground pepper.  Toss to coat.
Roast for 30 minutes or until the vegetables are tender and the chicken has reached 165°F.
Juices will have collected on the sheet pan.  Toss the vegetables with the juices and drizzle the juices over the chicken before serving.



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