Paprika Roast Chicken with Sweet Onion. Yummy, Wholesome Winter Fare.

Paprika is a spice often overlooked by cooks.  It ranges from bright red to brown.  The milder ones will have a slightly sweet flavor. Or you can try some hot paprika if you want heat.

I first discovered the great flavor of paprika while visiting Spain.  I was seaside enjoying shrimp and pulpo with a lovely bright red, slightly sweet spice sprinkled over it.  Paprika.

A little bit of paprika not only lends color to potato salad and deviled eggs, but great flavor to seafood, chicken, and pork chops.  I also add it to my garlic shrimp recipe (I will share this recipe in a few days).

Back to chicken. With a whole roasted chicken - you can pick your favorite piece, a thigh, the breast, or a savory wing.  You can share it and still have leftovers.

So, readers, remember to experiment with some new spices and you will delight your palate.  Happy eating!

Oven Roasted Chicken

You will need:

1 Tbsp. extra virgin olive oil
1 1/2 Tbsp sweet paprika (you can also use Spanish or Hungarian paprika)
2 cloves of fresh garlic (mashed) or tsp of garlic powder
Salt and pepper (to taste)
Dash or two of dried herbs (rosemary, thyme, oregano or Herbs de Provence)
1 lemon (cut into 4 pieces)
1 sweet Onion
1 whole chicken

Preheat oven to 400 degrees. 

Mix oil with spices, salt, and pepper in a large bowl and add chicken and 1/2 of the onion.  Use your hands to massage the bird. 

Stuff cavity with the other 1/2 of the onion and lemon. 

Arrange chicken, skin side up in a shallow baking dish. 

Bake until chicken is cooked through and skin is golden.  The juices should run clear. If you aren't sure that your Chicken is ready you can use a meat thermometer to check temp.  It should read 170 degrees in the thickest part of your chicken thigh. 

Let rest before serving so the juices will re-distribute (in other words, the chicken will be juicy). 
Skim fat from pan juices and use as a sauce. Add a few squeezes of lemon juice and it will perk up the flavor. 

Side dish of Green Beans and Shallots

You will need:

2 lbs of green beans, trimmed and halved  (frozen veggies will work fine too)
1 small shallot (sliced thinly)
1 Tbsp Olive Oil
Salt and Pepper

If preparing along with the Roasted Chicken, keep the oven temperature at 400 degrees and put the green beans in the oven once the chicken has been roasting about 25 minutes. 

Toss green beans with shallots and olive oil. Spread evenly in a large sheet pan
Roast, stirring occasionally, until green beans are tender and golden brown (about 25 minutes).

Salt and Pepper to taste. 

Voila! Dinner is served.