Spanish Roast Chicken with Romesco and Grilled Onions
- 1 large chicken (4 to 5 pounds)
- 2 teaspoons hot smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup juice from 1 orange
- 8 medium cloves garlic
- 3 tablespoons slivered almonds, toasted
- 7 hazelnuts, toasted, with loose skins removed while warm
- 1 slice stale bread, roughly torn
- 1/2 cup roasted red peppers, drained
- 1 1/4 cup fire-roasted tomatoes (from a 14-ounce can), drained
- 1/4 cup sherry vinegar
- 1/4 tsp red pepper flakes
- 1/2 cup extra virgin olive oil
- 12 gree onions or scallions, trimmed.
- 2 teaspoons olive oil
- Produce
- 1 orange, juice from (1/4 cup)
- Almonds, toasted (3 tablespoons)
- Garlic (8 medium cloves)
- Gree onions or scallions (12)
- Hazelnuts (7)
- Tomatoes, fire-roasted (1 1/4 cup)
- Meat
- Chicken (4 to 5 pounds), large (1)
- Condiments
- Sherry vinegar (1/4 cup)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 2/3 tablespoons)
- Olive oil, extra virgin (1/2 cup)
- Paprika, hot smoked (2 teaspoons)
- Red pepper flakes (1/4 tsp)
- Red peppers, roasted (1/2 cup)
- Bread & Baked Goods
- Stale bread (1 slice)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 14, 2012 (10 months ago).
110 people saved this recipe.
