Spanish Roast Chicken with Romesco and Grilled Onions Recipe
Category
Mains
Cusine
Spanish
What do you need?
How to make?
Ingredients
1 whole chicken, about 4 pounds
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground black pepper, to taste
2 large onions, cut into thick slices
For the Romesco Sauce:
- 1/2 cup slivered almonds
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
Directions
Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Pat chicken dry with paper towels and place on a v-rack in a roasting pan, tucking wing tips behind shoulder of the bird.
