Description
This roasted whole chicken paired with homemade Romesco sauce offers a delicious blend of juicy chicken and rich, smoky flavors. Ideal for family gatherings or special occasions, this dish is sure to impress with its vibrant taste and stunning presentation.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 lemon, halved
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh herbs (like parsley or cilantro) for garnish
- 2 large red bell peppers
- 1 cup roasted almonds (or hazelnuts)
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the whole chicken dry with paper towels.
- Drizzle olive oil over the chicken, rubbing it in well. Season generously with salt and pepper, then sprinkle with smoked paprika, thyme, and rosemary.
- Place the halved lemon and minced garlic inside the cavity of the chicken.
- If desired, tie the legs together and tuck the wings under the body.
- Place the chicken breast-side up in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste halfway through.
- While the chicken roasts, place the red bell peppers on the oven rack or a baking sheet and roast for 20-25 minutes until charred.
- Remove the peppers from the oven, cover with plastic wrap, and let steam for 10-15 minutes. Peel off the skin, remove seeds, and chop roughly.
- In a food processor, combine roasted bell peppers, roasted almonds, garlic, smoked paprika, red wine vinegar, salt, and black pepper. Blend while drizzling in olive oil until smooth.
- Let the chicken rest for 10-15 minutes after roasting.
- Carve the chicken into pieces and arrange on a platter.
- Drizzle Romesco sauce over the chicken and serve extra sauce on the side.
- Sprinkle fresh herbs over the top for garnish.
Notes
- For added flavor, consider marinating the chicken in the olive oil and spices for a few hours or overnight.
- The Romesco sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 75 minutes