The paprika on the skin gives it that beautiful brown color. The peppers and onions gives off a tempting aroma that makes you wantto open the oven door and rip off a piece of uncooked chicken. Patience.
Course
Main Dish
Cuisine
American
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings4People
Ingredients
14+ lbs. Kosher whole chicken
1/4cupoilor pareve margarine
1/2tsp.black pepperthere is no salt in this recipe
1-2bell peppers, seeded and cut into medium chunksany color peppers can be used
1clove garlic chopped
1chopped onion
1/4cupwateror chicken stock
fresh rosemary or parsleyfor garnish
slices of tomatoesfor garnish, optional
Instructions
Preheat oven to 375 degrees. Wash and pat dry chicken. Place in large roasting pan. Put the black pepper, onions, garlic, and the chunks of the bell peppers inside the cavity of the chicken. Truss the chicken. Rub some oil or margarine under the breast skin. On top of the chicken, sprinkle with paprika, some oil and rub all over the chicken. Pour the water or stock, in the bottom of the pan.
Place in the oven. Baste occasionally, add more liquid if needed to prevent the chicken from burning. You can also tent the chicken with aluminum foil if it gets too brown. Remove from the oven when juices from the chicken run clear. Remember to let the chicken rest before serving.