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Spanish Roast Chicken with Romesco and Grilled Onions

kept byDAPHNE
recipe bySerious Eats

yield: serves 4, active time 30 minutes, total time 2 1/2 hours


For the Chicken:
1 large chicken (4 to 5 pounds)
2 teaspoons hot smoked paprika (see note above)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup juice from 1 orange
8 medium cloves garlic

For the Romesco:
3 tablespoons slivered almonds, toasted
7 hazelnuts, toasted, with loose skins removed while warm
1 slice stale bread, roughly torn
1/2 cup roasted red peppers, drained
1 1/4 cup fire-roasted tomatoes (from a 14-ounce can), drained
1/4 cup sherry vinegar
1/4 tsp red pepper flakes
1/2 cup extra virgin olive oil

For the Onions:
12 gree onions or scallions, trimmed.
2 teaspoons olive oil



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