*  Exported from  MasterCook  *
 
                            Red Roasted Chicken
 
 Recipe By     : Family Circle - 3/4/97
 Serving Size  : 6    Preparation Time :0:10
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  c             red wine vinegar
    2      tbsp          paprika
    3      cloves        garlic -- finely chopped
    1      tsp           salt
    1      ts            coarsely ground pepper
    1      whole         broiler-fryer chicken
    1      tbsp          olive oil
    1      med           onion -- chopped
    1      lb            plum tomatoes -- diced
      1/2  c             water
      1/4  c             fresh parsley -- chopped
 
 Combine vinegar, paprika, garlic, 1/2 tsp salt and 1/2 tsp pepper in
 small bowl until well mixed.  Rub the vinegar mixture all over the
 chicken.  Tuck the wings in back of chicken and tie legs together with
 kitchen string.  Cover with plastic wrap; refrigerate 1 hour.
 
 Heat oven to 375°.  Heat oil in medium-size skillet over medium-high
 heat.  Add onion, the remaining 1/2 tsp salt and the remaining 1/2 tsp
 pepper; saute until tender, about 8 minutes.  Stir in tomato and water;
 cook for 3 minutes.
 
 Spoon vegetable mixture into nonaluminum 13x9x3-inch baking pan.  Place
 chicken on vegetables.  Roast in 375° oven for 1 hour, until
 instant-read thermometer inserted into thigh meat without touching bone
 registers 180°.
 
 Carve chicken into serving pieces.  Slice chicken breasts into slices.
 Place on serving platter; keep warm.  Skim fat from baking dish;
 discard.  Remove vegetables with slotted spoon to serving platter.
 Sprinkle with chopped parsley.
 
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