Crispy Chicken Paprikash

  • Yield servings

Ingredients

INGREDIENTS:
-- (1) tablespoon SMOKEY PAPRIKA
-- (1) tablespoon HOT PAPRIKA
-- (1) tablespoon SWEET PAPRIKA
-- (4) tablespoonS OLIVE OIL
-- ( 1/2 ) teaspoon SALT
-- ( 1/4 ) teaspoon PEPPER
-- ( 1/4 ) teaspoon RED PEPPER FLAKES
-- (3) CLOVES CHOPPED ROASTED GARLIC
-- (8) CLOVES ROASTED GARLIC
-- (1) LEMON SLICED IN THIN ROUNDS
-- (1) 3 LB WHOLE CHICKEN (I LIKE TO USE A MURRAY'S BRAND CHICKEN)

Instructions

INSTRUCTIONS:

SPLAY (CUT CHICKEN DOWN BACKBONE) CHICKEN AND FLATTEN BY PUSHING DOWN ON IT.
LOOSEN SKIN BY SLIPPING YOUR FINGERTIPS UNDER THE BREAST
SKIN, SLOWLY MOVING YOUR FINGERS ALL THE WAY INTO THE LEGS. TRY NOT TO TEAR SKIN

MIX ALL OF THE INGREDIENTS EXCEPT THE CHICKEN, LEMON, AND GARLIC CLOVES IN A BOWL. THE CONSISTENCY SHOULD BE A VERY LOOSE PASTE. IF IT IS NOT LOOSE, ADD SOME EXTRA OLIVE OIL.

WITH YOUR HANDS, PUSH THE PASTE UNDER THE ENTIRE CHICKEN SKIN AND RUB ALL OVER THE TOP OF THE CHICKEN SKIN.
PUSH 3 TO 4 SLICES OF LEMON UNDER THE SKIN, TRYING TO REACH 1 DOWN INTO EACH LEG
REST THE BALANCE OF THE LEMON AND ROASTED GARLIC CLOVES ON TOP OF THE SKIN. USE THE WINGS AND LEGS TO HOLD LEMON IN PLACE.

ROAST AT 425 BONE SIDE DOWN FOR 55 MINUTES

REMOVE CHICKE FROM ROASTING PAN AND PUT ONTO PLATTER

SPRINKLE CHICKEN WITH SALT, DRIZZLE SOME OLIVE OIL, AND SQUEEZE ANY EXTRA LEMON THAT YOU HAVE ON TOP OF IT.
LET IT REST FOR 10 MINUTES
CUT INTO QUARTERS.
YOU WILL BE ABLE TO CUT INTO QUARTERS EASILY WITH A FORK AND KNIFE
YOU WILL ABSOLUTELY LOVE THIS CHICKEN

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