Nah, I just got busy at home and work; the computer never came out of its little black carrier since Friday last. I’m behind on Facebook comments – just found out a good friend is having surgery. Just found all the cool posts on FB about food, about my Canadian buddies who are sadly getting snow. Snow! Missed some good updates about baseball (Go Max Lyda…remember that name, all you baseball fans. Max will be in major leagues one day. I’m getting a jersey made early).
So...catching up…..on some good chow that we’ve prepared here I present Mark Bittman’s Paprika Chicken. The theme at IHCC is “Pantry Raid”
Out of the pantry here at Squirrel Head Manor came the olive oil, smoked paprika and lots of garlic.
Just take a roasting hen and rub it down wit olive oil and a tablespoon of good paprika.
Roast at 425 F for about an hour. Baste is you feel the need......
We served this chicken with fresh avocado and sliced tomatoes.....
This one is from How To Cook Everything, page 645. Surf over to IHCC and see what everyone else has put together. Better yet...join in!
Look at this...busted! Aja was thinking of stealing some chicken. Typical. Gotta watch those shibas all the time.
Hope to be online a bit more this week.
Cheers!
Your so cute in your apron! The chicken looks like it turned out really moist and juicy. Looks like Aja thinks so too:D
ReplyDeleteNothing like a good roast chicken! It looks delicious and it would be a great way to use up some of the 3 tins of paprika I have in my pantry. ;-)
ReplyDeleteHey this roast chicken is super delicious ,i love MB , Way way muc and all his ways to roast chicken :-))))
ReplyDeleteBlogger lost my comment - I really should learn to copy them before I hit publish! It was all "yum, paprika, yum hot chicken and cold avocado, yum!" I'll be over for dinner now ;o)
ReplyDeleteYour roast chicken sounds delish, so good with avocado!
ReplyDeleteI love smoked paprika.
ReplyDeleteI see the same doggy pose every evening. I just took Coop to the vet today and he needs to go on a diet, just like his mommy.
That chicken of yours has provoked me to seek out that book. I won it at the last auction I went to and I've yet to sit right down and actually have a look see.
ReplyDeleteGlad all is well with you. Spring is sure a bouncing time of year:)
Thanks for sharing...
Succulent looking chicken. Love my Hungarian paprika, now I just need the roaster. Simple yet delicious, my kind of dinner.
ReplyDeleteI'm going to roast a chicken on Saturday, now I'm wondering if I should do it ala Mark! I'm so excited to be working on a new chef :)
ReplyDeleteWelcome and thank you for these great shots!!!
ReplyDeleteWhat a delightfully simple way to roast chicken which happens to be one of my all-time favorite foods. Your photos are terrific. I hope you are having a great day. Blessings...Mary
ReplyDeleteThank you everyone :-) it was a super easy recipe. Wouldn't it be fun to get together at a foodie blogging convention?
ReplyDeleteI'd encourage any of you with a Mark Bittman cookbook to join in at the IHCC. It's been a quite a bit of fun.
That's a great looking chicken - I love smokey paprika on chicken - dried oregano seems to also work really well with paprika as well.
ReplyDeleteSue
Sue - Thanks for the tip on oregano. That would make a nice Greek style.
ReplyDeleteMmmm, chicken and avocado! Two of my favorites. The Chicken looks great!
ReplyDeleteI love the photo of Aja at the table...that is exactly what my dog would be doing. That chicken sounds delicious!
ReplyDeleteTiff - Thank you for the nice comments and I agree, those atr two of my favs too :-)
ReplyDeleteJoanne - That dog tries to get away with murder...but I'm hearing that many pet owners are seeing the same pose. Thanks for visiting!
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