Extraordinary Paprika and Rosemary Spiced Roasted Chicken.
As hard as it is to read (I'm sure), it may do you good to know just how ordinary my life is here on the homestead. While it may seem full of projects, excitement, and triumphs (as you read about on here), it certainly isn't only full of those.It's also full of frustration, dirty laundry, and well... the ordinary. Now, that's not to say it's not particularly beautiful, but it's not a constant thrill ride. Nor is it full of organization and perfect plans. It's messy.But as I was reminded so timely this morning, the messy and the ordinary are the perfect working grounds for the Lord. And so, I offer him up my ordinary filthy kitchen and ordinary life.This is one of the many reasons that I enjoy good food.It doesn't just have to be a ordinary meal - but even if it is, that's okay! Jesus ate ordinary meals. The disciples ate ordinary meals. We eat ordinary meals.Maybe for Jesus it was fruit, bread, and fish. Maybe it was creme brulee. That's not the point.The point is that even though it feels boringly ordinary for us to stand at the sink and wash yet another mountain of dishes, that's okay! Good even.Because God loves the ordinary. And he loves meeting us in it.That being said. Let's not kid around here. This roasted chicken dish is anything but ordinary. And since God created all the incredible flavors and textures in it, I'm sure he'd agree.
Paprika and Rosemary Spiced Roasted Chicken
You will need:- 1 pastured broiler chicken cut into six pieces (legs & thighs, wings, breasts)*I find this dish is much more flavorful when cooked with the bones in the meat. So do yourself a favor and don't choose boneless cuts!- 1 tablespoon tallow, coconut oil, or olive oil- 2 tablespoons organic flour (sprouted, rice, all-purpose, gluten-free, etc.)- 2 tablespoons sweet paprika- 1 teaspoon sea salt- 1 teaspoon freshly ground black pepper- 1/2 teaspoon cayenne (or less if it's really hot!)- 1 1/2 cups homemade chicken stock- 1/2 cup raw apple cider vinegar- 12 cloves garlic, peeled and left whole- Fresh rosemary sprigs
Step One: Place the chicken pieces on a towel so that they are dry. Excess liquid or water on their skin causes them to boil rather than sear in the pan, which is what we're going for here. So dry and pat away. We got to use one of our pastured birds that was butchered last month - so cool!Step Two: Heat the tallow up in a large cast iron skillet.
Step Three: Combine the flour, paprika, sea salt, pepper, and cayenne together in a bowl. Stir to combine.Step Four: Take a dried piece of chicken and place in the bowl of flour and spices. Toss to lightly coat the chicken in the flour. Repeat with remaining chicken pieces.
Step Five: A few pieces at a time (or as many as your pan will hold) brown the chicken for 3-4 minutes per side or until crusty and golden. Don't worry about cooking the chicken through, this step is simple to add some flavor and crust! Yum. Browned chicken is one of my most favorite things in the entire world. Just so you know.Step Six: Once all the chicken pieces are generously browned, lay them in a single layer in a large baking dish. Combine the vinegar and chicken broth together - gently pour into the hot skillet and deglaze the pan by using a wooden spoon to stir and scrape up all the bits of seasoning and chicken left at the bottom. Allow the vinegar and broth to simmer for five minutes or until slightly reduced. Pour over the chicken.
Step Seven: Lastly, toss in the whole garlic cloves and a few sprigs of fresh rosemary. Give a little pinch of salt and some more fresh ground pepper for good measure.
Is rosemary anyone else's favorite herb? I think it may be mine. Every time I eat it, I want to smear it on my skin and stuff a sprig up my nose so as never to be without that delicious scent.Sorry. I'll continue on with the recipe now.Step Eight: Bake in a preheated 350 degree oven for 30 minutes or until cooked thoroughly.See what I'm talking about? Anything but ordinary.
While the ingredient list may seem simple and plain, the flavors come alive in this dish. It's simple, quick to whip up, and reminds me of another favorite chicken dish - chicken picatta (without the lemon... which I guess would just be chicken, huh?).Incredible dishes like this Paprika and Rosemary Roasted Chicken remind me that even though cooking dinner may feel ordinary, we are given a fun oppurtunity three times a day to impart a little bit of extraordinary into our bellies.I'm thankful for God's ordinary graces amongst our ordinary lives, but also for the extraordinary gift he has given us in Paprika and Rosemary Spiced Roasted Chicken.And Amen.For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Extraordinary Paprika and Rosemary Spiced Roasted Chicken.
- 1 pastured broiler chicken cut into six pieces (legs & thighs, wings, breasts (I find this dish is much more flavorful when cooked with the bones in the meat. So do yourself a favor and don’t choose boneless cuts!))
- 1 tablespoon tallow (coconut oil, or olive oil)
- 2 tablespoons organic flour (sprouted, rice, all-purpose, gluten-free, etc.)
- 2 tablespoons sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne (or less if it’s really hot!)
- 1 1/2 cups homemade chicken stock
- 1/2 cup raw apple cider vinegar
- 12 cloves garlic (peeled and left whole)
- Fresh rosemary sprigs
- Place the chicken pieces on a towel so that they are dry. Excess liquid or water on their skin causes them to boil rather than sear in the pan, which is what we’re going for here.
- Heat the tallow up in a large cast iron skillet.
- Combine the flour, paprika, sea salt, pepper, and cayenne together in a bowl. Stir to combine.
- Take a dried piece of chicken and place in the bowl of flour and spices. Toss to lightly coat the chicken in the flour. Repeat with remaining chicken pieces.
- A few pieces at a time (or as many as your pan will hold) brown the chicken for 3-4 minutes per side or until crusty and golden. Don’t worry about cooking the chicken through, this step is simple to add some flavor and crust!
- Once all the chicken pieces are generously browned, lay them in a single layer in a large baking dish. Combine the vinegar and chicken broth together – gently pour into the hot skillet and deglaze the pan by using a wooden spoon to stir and scrape up all the bits of seasoning and chicken left at the bottom. Allow the vinegar and broth to simmer for five minutes or until slightly reduced. Pour over the chicken.
- Lastly, toss in the whole garlic cloves and a few sprigs of fresh rosemary. Give a little pinch of salt and some more fresh ground pepper for good measure.
- Bake in a preheated 350 degree oven for 30 minutes or until cooked thoroughly.
