Spanish Roast Chicken with Romesco and Grilled Onions
Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile.
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.