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Not So Devilish Roast Chicken! 1 cup plus 10 tablespoons olive oil (Ohhhh, give me a break! Grab a bottle and forget about measuring! Cripes!) Course ground black pepper Hot Hungarian Paprika 4 large lemons Chicken (I used pieces of thigh and leg still attached -- it made for a beautiful presentation!) 1 large sweet onion 10 small carrots 8 large celery stalks 3/4 cup low-salt chicken broth Preheat oven to 500 degrees F. Yes, I said 500 degrees F. I know! That's a hot oven! |
Whisk olive oil, pepper, and paprika into ovenproof skillet. Cut lemons in half and rub chicken pieces with lemon, squeezing juice onto chicken. Roll chicken in olive oil mixture and arrange in a single layer in heavy skillet(s). Brown in olive oil until crispy, about 8 minutes.
Place skillets in oven (If you don't have ovenproof skillets, transfer chicken to baking dishes.) skin side down -- that's the important part -- most of us want to cook our chicken skin side up but please do cook it the other way this time!! Bake about 25 minutes or until chicken is cooked thoroughly. Using tongs, turn chicken skin side up in skillets; let rest 5 minutes. |
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