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Spanish Roast Chicken with Romesco and Grilled Onions
Active: 30 mins
Ingredients
  • subheading: For the Chicken:
  • 1 large chicken ( 4 to 5 pounds)
  • 2 teaspoons hot smoked paprika (see note)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • ¼ cup juice from 1 orange
  • 8 medium cloves garlic
  • subheading: For the Romesco:
  • 3 tablespoons slivered almonds, toasted
  • 7 hazelnuts, toasted, with loose skins removed while warm
  • 1 slice stale bread, roughly torn
  • ½ cup roasted red peppers, drained
  • 1 ¼ cup fire-roasted tomatoes (from a 14-ounce can), drained
  • ¼ cup sherry vinegar
  • ¼ teaspoon red pepper flakes
  • ½ cup extra-virgin olive oil
  • subheading: For the Onions:
  • 12 green onions or scallions, trimmed
  • 2 teaspoons olive oil
Steps
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