Time: 2 hours.
Complexity: easily
Servings: 6

Spanish cuisine is renowned for its meat delicacies with a distinctive flavor, aroma, and appetizing appearance, often given a touch of Spanish smoked paprika. You can make an equally delicious delicacy at home. All you need is that same Spanish paprika, a few additional spices, and a couple of chickens, which, with minimal effort, can be transformed into an exquisite holiday treat. Roast the seasoned chickens with unpeeled garlic cloves and baguette slices. They will absorb the delicious meat juices and crisp up. To serve, carve the delicious chicken into pieces and spread the roasted garlic directly onto the toasted bread.

Ingredients:

• 2 chickens 1.4 - 1.8 kg, gutted
• 2 tablespoons Spanish smoked paprika
• 1 tbsp cornstarch
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 heads of garlic (2 cut in half horizontally; 2 separated into cloves)
• 1 baguette, cut into 1cm thick slices.
• 3 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, baguette, cumin, ground cayenne pepper, paprika, garlic

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Preparation:

Step 1
• In a small bowl, combine the paprika, cornstarch, 1 tablespoon of salt, cumin, coriander, and cayenne pepper. Pat the chickens dry with paper towels. Rub a small amount of the spice mixture into their cavities, and rub the remaining mixture all over the chicken skin. Refrigerate them, uncovered, for 15-30 minutes to allow the skin to dry.
Step 2
• About 30 minutes before roasting, remove the chicken from the refrigerator and bring to room temperature. Preheat the oven to 230°C.
Step 3
• Insert halved heads of garlic into the cavities of the chickens. Tie the legs with kitchen string and tuck the wings under. In a large roasting pan, toss the baguette slices and garlic cloves with olive oil; season with salt and spread them in a single layer. Place the chickens on top, breast-side up, spacing them apart.
Step 4
• Roast the chicken until the breasts and tops of the legs are just beginning to brown, about 30 minutes. Rotate the roasting pan and reduce the oven temperature to 350°F (175°C). Continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), another 35 to 50 minutes.
Step 5
• Remove the chicken from the oven and let rest for 15 minutes in the roasting pan. Trim the string and carve the chicken. Serve with roasted garlic and a baguette. The garlic cloves will be soft after roasting, so you can squeeze them out of their skins directly onto the toasted bread..

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