Roasted Chicken

• 1 chicken 4 - 4 1/2 lbs.
• 5 small cloves of garlic
• salt
• 2 tbs sweet Hungarian paprika
• 1 tbs chili powder
• 1 tbs freshly ground black pepper
• 2 tbs soy sauce
• 1 tbs worcestershire sauce
• 2 tbs of olive oil
• 1/2 qt of red wine

1. Cut the chicken in half, wash and set aside to dry. Peel the garlic and cut in halves.Rub the chicken with salt from the in and outside and put the halves side by side into an iron cast pan. Make a 1/4 inch incision into the skin between leg and breast of each chicken half, push the garlic halves under the skin and distribute evenly: 2 on the leg, 2 on the breast and one in the middle.
2. Mix paprika, chili powder and pepper in a small bowl, then add soy and worcester sauce. Add the olive oil and mix well with a spoon. Using a brush, distribute the blend evenly on the chicken, let it rest covered for an hour or overnight in the fridge.
3. Preheat the oven to 400u0b0F, brush the chicken again with the dripped of spice/oil mix before placing the pan inside. After 20 minutes, pour half of the red wine onto the chicken. Spoon the liquid from the pan onto the chicken every 10 minutes (also add more wine of the skin gets to dark or dry) and roast for a total of approx. 60 minutes.
4. After you take it out of the oven, let it rest for a couple of minutes before you cut each half into two or three pieces. Pour the sauce from the pan into a small bowl and serve it together with the chicken; rice or white bread go very well with it.

chicken, garlic, salt, sweet hungarian paprika, chili powder, ground black pepper, soy sauce, worcestershire sauce, olive oil, red wine

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-53042451 (may not work)