Recipe courtesy of Sara Moulton

Red Roasted Chicken

  • Total: 2 hr 40 min
  • Prep: 1 hr 20 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
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1 (3-pound) chicken

3 garlic cloves, finely chopped

2 tablespoons paprika

Coarse salt and freshly ground black pepper

1/4 cup red wine vinegar

1/3 cup Spanish olive oil

3 tablespoons unsalted butter

2 medium onions, finely chopped

6 Italian Roma tomatoes, cored, seeded, and chopped (or use canned)

1/2 cup water

1/2 bunch Italian parsley, leaves only, roughly chopped, for garnish


  1. Rinse the chicken, remove any excess fat, and pat dry with paper towels. In a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar. Rub the vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour. Preheat the oven to 350 degrees. Heat a large cast-iron skillet over medium-high heat and add the olive oil. Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside.
  2. Melt the butter in the skillet over medium-high heat. Saute the onions, with 1 teaspoon salt and 1/2 teaspoon pepper, 3 to 5 minutes. Add the tomatoes and cook 2 to 3 minutes. Add the water and set the chicken on top of the vegetables. Roast 1 hour, until the leg moves easily when twisted. Transfer the chicken to a serving platter and cover loosely with aluminum foil. Tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan. Sprinkle with the parsley and serve.
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