First published in Chatelaine's 04/2005 issue.
© Rogers Media Publishing Inc.
Makes 4 servings
3-1/2 lb (1.75 kg) whole chicken
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) hot red chili flakes
1-1/2 tsp (7 mL) bottled chopped garlic or 2 garlic cloves, minced
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) each salt and freshly ground black pepper
1 lemon
1/2 cup (125 mL) each white wine and white wine vinegar
Directions:
1. Make several shallow cuts in chicken legs, thighs and breasts to make it easier for marinade to infuse chicken. Place chicken in a large resealable bag or a dish just large enough to hold it snugly. Pour oil into a medium-size microwave-safe bowl. Stir in chili flakes. Microwave, uncovered, on medium until hot, 1 to 2 minutes. Or heat in a small pan over medium heat. Stir in garlic, paprika, salt and pepper until evenly mixed. Squeeze in juice from lemon. Stir in wine and vinegar. Pour over chicken and into cavity. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible or cover dish. Refrigerate at least 8 hours or overnight. If possible, turn chicken in bag or dish a few times.
2. When ready to roast, preheat oven to 375F (190C). Place chicken in a 9x13-inch (3-L) baking dish or casserole dish just large enough to hold it. Pour marinade into a small saucepan. Roast chicken, uncovered, in centre of oven, 30 minutes. While chicken is roasting, set saucepan with marinade over high heat. Boil, stirring often, 8 minutes. Once chicken has roasted 30 minutes, brush with marinade. Then continue roasting until a meat thermometer inserted into thickest part of thigh reads 170F (77C) or until chicken is springy when pressed, 45 minutes to 1 hour more. Remove to a cutting board. Let stand 5 minutes before slicing. Skim fat from pan juices, then pour into saucepan with marinade. Boil over high heat, stirring often, until sauce is as thick as you like, 6 to 10 minutes. Serve as a dipping sauce with chicken.
© Rogers Media Publishing Inc.
Makes 4 servings
3-1/2 lb (1.75 kg) whole chicken
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) hot red chili flakes
1-1/2 tsp (7 mL) bottled chopped garlic or 2 garlic cloves, minced
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) each salt and freshly ground black pepper
1 lemon
1/2 cup (125 mL) each white wine and white wine vinegar
Directions:
1. Make several shallow cuts in chicken legs, thighs and breasts to make it easier for marinade to infuse chicken. Place chicken in a large resealable bag or a dish just large enough to hold it snugly. Pour oil into a medium-size microwave-safe bowl. Stir in chili flakes. Microwave, uncovered, on medium until hot, 1 to 2 minutes. Or heat in a small pan over medium heat. Stir in garlic, paprika, salt and pepper until evenly mixed. Squeeze in juice from lemon. Stir in wine and vinegar. Pour over chicken and into cavity. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible or cover dish. Refrigerate at least 8 hours or overnight. If possible, turn chicken in bag or dish a few times.
2. When ready to roast, preheat oven to 375F (190C). Place chicken in a 9x13-inch (3-L) baking dish or casserole dish just large enough to hold it. Pour marinade into a small saucepan. Roast chicken, uncovered, in centre of oven, 30 minutes. While chicken is roasting, set saucepan with marinade over high heat. Boil, stirring often, 8 minutes. Once chicken has roasted 30 minutes, brush with marinade. Then continue roasting until a meat thermometer inserted into thickest part of thigh reads 170F (77C) or until chicken is springy when pressed, 45 minutes to 1 hour more. Remove to a cutting board. Let stand 5 minutes before slicing. Skim fat from pan juices, then pour into saucepan with marinade. Boil over high heat, stirring often, until sauce is as thick as you like, 6 to 10 minutes. Serve as a dipping sauce with chicken.
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