Next Generation Life Fitness

Red Roasted Chicken

Preptime: 15 min.
Cooktime: 1 hour 10 min.

Calories: 678
Carbs: 8g
Fat: 53g
Fiber: 2g
Protein: 40g
Satfat: 15g
Sodium: 669mg

Ingredients:
1 (3 pound) roasting chicken
3 cloves garlic, finely chopped
salt
freshly ground pepper
2 tablespoons paprika
1/4 cup red wine vinegar
1/3 cup Spanish olive oil
3 tablespoons butter
2 medium onions, finely chopped
4 Roma tomatoes or canned tomatoes, seeded and chopped
1/2 bunch parsley leaves, roughly chopped for garnish

Directions:
1. Rinse the chicken, remove any excess fat and pat dry with paper towels. In a small bowl, mix together the garlic, 1 teaspooon salt, black pepper, paprika and vinegar. Rub vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour.

2. Preheat oven to 350�F.

3. Heat a large cast-iron skillet over medium-high heat and add the olive oil. Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside.

4. Melt the butter in the same skillet over medium-high heat. Saute the onion, with salt and pepper 3 to 5 minutes. Add the tomatoes and cook an additional 2 to 3 minutes. Add 1/2 cup water and set the chicken on top of this mixture.

5. Place in the oven and roast for 1 hour, until a leg is loose when twisted. Transfer the chicken to a serving platter and cover loosely with aluminum foil. Meanwhile, tip the skillet to one side and spoon off the excess fat. Carve the chicken into serving pieces as desired and arrange on a platter with the vegetables and juices from the skillet. Spinkle with parsley and serve.