Cookshelf: Phyllis Stein-Novack
Restaurant Critic
For the past 19 years, critic Phyllis Stein-Novack has written about Philadelphia restaurants in the South Philly Review in her trademark nononsense style. Trend averse and shar...
This recipe, adapted from Food for Friends, is truly simple and calls for just 3 ingredients while your cast-iron skillet does the rest of the work.
Ingredients
SERVINGS: 2–4 Serving(s)
- 1 chicken (about 4 pounds)
- 1 tablespoon kosher salt
- Smoked Spanish paprika
Instructions
Preheat the oven to 400°.
Pat the chicken dry with paper towels, and sprinkle with the salt and smoked Spanish paprika to taste. Set in a cast-iron skillet, and roast uncovered until the chicken is tender and the juices run clear, about 1 hour. Let stand 5 to 10 minutes before carving. Serve with roasted potatoes or vegetables.
Note: Stein-Novack recommends the local chickens from Godshall’s Poultry in Reading Terminal Market.
Serves 2-4
About this recipe
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