Red Roasted Chicken

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

chicken, garlic, paprika, salt, red wine vinegar, spanish olive oil, unsalted butter, onions, tomatoes, water, italian parsley

Taken from www.cookstr.com/recipes/red-roasted-chicken (may not work)