You Can Cook Gourmet.com

Roasted Chicken Paprika with Vegetables

Recipe

Ingredients

Video

Ingredients:

For chicken

• 1 medium size chicken, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
  
• 1 1/2 tablespoons ginger juice;
  
• 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
  
• 2 tablespoons dark soy sauce;
  
• 3 tablespoons paprika;
  
• 1 teaspoon sea salt;
  
• 1 large onion, cut into 4 thick slices;
  
• 3 medium potatoes, cut into 3/8” (1 cm) thick slices.

For paprika sauce with vegetables, can substitute with vegetables of your choice

• 1/2 lb (125 g) asparagus, clean and cut 2” (5 cm) long and in 30˚ angel;
  
• 4 oz (60 g) mushrooms, clean and slice;
  
• 2 oz (30 g) okru, clean and slice;
  
• 2 teaspoon vegetable/canola oil;
  
• 1 teaspoon honey;
  
• Sea salt.

Recipe:

Serving for 4

For chicken

1. Clean chicken, remove extra fat and pat dry;
   
2. Split the chicken from the back with a pair of heavy duty scissors;
   
3. Rub the outside of the whole chicken with sea salt;
   
4. Add ginger juice, Liquid Aminos and dark soy sauce, marinate overnight;
   
5. Preheat the oven to 425˚F (220˚C);
   
6. Place thick slices of onion on the bottom of a roasting pan;
   
7. Put the chicken flat on top;
   
8. Put potato slices around the chicken;
   
9. Cover with aluminum coil and place in the oven for 20 minutes to seal in the juices;
   
10. Lower the temperature to 350˚F (175˚C);
    
11. Put the aluminum coil back on and back in the oven for 20 minutes or until the juices run clear when the thigh is pierced with a knife;
    
12. Without the cover, put it back in the oven for another 15 minutes;
    
13. Brush with honey and put it back under the broiler for 2-3 minutes, keep an eye on it to avoid burning;
    
14. Let chicken rest for 10 to 15 minutes before cutting;
15. Add oku, sear until light brown and crispy on both sides, take it out and set aside;
    
16. Serve warm with sauce and top with crispy okru.

For sauce

1. Heat up vegetable/canola oil in a sauce pan over medium heat;
   
2. Sauté asparagus and add mushrooms;
   
3. Take onion out from the chicken and cut to smaller pieces;
   
4. Add onion and juice from the chicken;
   
5. Turn off heat when it comes back to a boil.

Go back to top