Taste the Air-Chilled Difference®

Roasted Chicken Dinner

by , Chef , El Meze, Taos, New Mexico

Roasted Chicken Dinner
Easy Recipe

Serves 6 to 8

  • 2 whole Smart Chickens, cut into pieces (breast, leg, and thigh)
  • 2 large fennel bulbs, each cut into 8 slices
  • 24 garlic cloves, sliced
  • 2 lemons, cut in wedges
  • 4 to 6 rosemary sprigs, stripped
  • 1 cup olive oil
  • Juice of 1 lemon
  • 2 teaspoons salt
  • 2 teaspoons cracked black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 cups chicken stock
  • 4 to 5 tablespoons smoked Spanish paprika
  • 1 cup picholine olives with pits
  • 1 cup petite nicoise olives with pits
  • Preheat oven to 475°F.

In a large roasting pan, about 4 inches deep, toss first 10 ingredients. Arrange chicken pieces skin side up on top of vegetables. Add 2 cups chicken stock. Sprinkle chicken pieces with smoked Spanish paprika. Bake in oven 40-45 minutes, until the internal temperature of the chicken reaches 165°F.

Remove from oven and arrange olives in the pan and let them warm up.

Cut breast in half (crossways) and serve in a bowl with a leg and thigh, fennel, olives, garlic, lemon, and pan juices accompanied by rustic bread.

Pairing: This dish is versatile enough to lend itself to either a white or red wine. I recommend either a white albariño or a red granacha.

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