Serves 4
90 min
McCabe's Chicken
Recipe GLPRab53c629e3469c
A Mediterranean-inspired roasted chicken featuring a bold, peppery glaze of melted butter and tangy red wine vinegar. The whole bird is seasoned generously with paprika and aromatic spices, then roasted until the skin is crispy and golden and the meat reaches a perfect, juicy doneness. This simple yet flavorful dish serves four and pairs beautifully with roasted vegetables or crusty bread.
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Ingredients
1 whole chicken (3 lb.)
Salt
Freshly ground black pepper
1 tablespoon Seasoned salt, such as Lawry's
2 teaspoon Paprika
¼ lb Unsalted butter, melted
⅓ cup Red wine vinegar
½ teaspoon Crushed red pepper flakes
Directions
Preheat your oven to 425°F (220°C). Remove any giblets from the chicken and pat the bird dry with paper towels, inside and out.
Season the inside cavity of the chicken with a pinch of salt and freshly ground black pepper.
In a small bowl, combine the seasoned salt, paprika, and a generous pinch of freshly ground black pepper. Rub this mixture evenly all over the outside of the chicken.
Place the chicken breast-side up in a roasting pan. Roast at 425°F (220°C) for 15 minutes to begin browning the skin.
While the chicken is initial roasting, whisk together the melted butter, red wine vinegar, and crushed red pepper flakes in a small bowl until well combined.
After the initial 15 minutes, reduce the oven temperature to 375°F (190°C). Pour the butter-vinegar mixture over the chicken, basting it thoroughly.
Continue roasting for another 50–60 minutes, basting the chicken every 15 minutes with the pan juices. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F (74°C).
Remove the chicken from the oven and let rest for 5 minutes before carving. Transfer to a serving platter and drizzle any remaining pan juices over the top. Serve hot.
