ROASTED PEPPER CHICKEN
By Yankee Magazine|Feb 11 2008|
Laurie Colwin’s Home Cooking: A Writer in the Kitchen
Ingredients
1 chicken, cut into 8 serving pieces, or assorted leg/thigh and breast pieces, on the bone
1 Tbsp dried thyme
1/2 Tbsp black pepper
1 tsp red pepper flakes
2 tsp brown sugar
Pinch of ground clove
1/2 tsp paprika
2 cloves garlic, slivered
2 tsp butter
Instructions
Place the chicken pieces on a rimmed sheet pan or roasting pan. In a small bowl, combine the thyme, black pepper, red pepper, brown sugar, and clove. Rub this on both sides of the chicken and set aside for an hour. When it’s time to cook, heat the oven to 375°F. Dust the chicken with paprika, slivers of garlic, and pats of butter. Bake for 45-55 minutes or until the chicken is done as you like it and the skin is crisp. Serve it hot, room temperature, or shredded in a salad.
