There are more variations on roast chicken than orphan socks in my laundry room (and if there was such a thing as a single sock store, I could be a supplier). This combination of smoked paprika, lime and agave would be ideal for not only chicken, but also fish or pork. It’s nuanced and complex with the dark sweetness of the agave playing off the tart lime and the earthy smokiness of the paprika. The bright red paprika creates a vivid, slightly sticky sauce for the chicken. Leftovers are sublime in a quesadilla or served on a sandwich with avocado.
Smoked Paprika Chicken
Inspired by a recipe at Simply Recipes
4 servings
1 4-5 lb. whole chicken
3 to 4 Tbsp. unsalted butter, softened
2 Tbsp. smoked paprika
2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. onion powder
2 limes, divided
4 Tbsp. agave nectar or honey
• Preheat the oven to 350 degrees. Pat the chicken dry with paper towels, place breast side-up in a cast-iron skillet on a rack in a roasting pan and set aside.
• In a small bowl, thoroughly combine the butter, smoked paprika, salt, pepper and onion powder. Use your hands to rub the butter mixture all over the chicken skin, tucking some under the skin of the breasts and thighs.
• Slice 1 lime in half and tuck both halves in the cavity of the chicken. Roast 40 minutes.
• Meanwhile, juice the remaining lime and combine with the agave in a small, microwave-safe bowl. Microwave 10 seconds, then stir to combine.
• Baste the chicken with the agave-lime mixture. Roast another 35 to 45 minutes, basting with the pan juices every 15 minutes, until the internal temperature in the thickest part of the thigh reaches 165 degrees.
• Let rest 10 minutes before carving. Drizzle with the pan drippings before serving.
This article appears in May 2016.