Basque Roast Chicken

Espelette chili powder is a quintessential spice found in the Basque region of Spain. 
A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.

Basque Roast Chicken
Photography by Jodi Pudge

Portion size
4 to 6

3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 can (28 oz/796 mL) tomatoes, drained
5 oz (142 g) cured chorizo sausages, cut in chunks
10 cloves garlic
8 small bone-in skin-on chicken pieces, (half-breasts, thighs or drumsticks)
2 tbsp (30 mL)
olive oil1-3/4 tsp (9 mL)
chopped fresh thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) sweet paprika
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) cayenne pepper


On baking sheet, broil red peppers, cut side down, until blackened, about 12 minutes. Let cool enough to handle. Peel off blackened skins. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In roasting pan, combine red peppers, onion, tomatoes, chorizo and garlic.

Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan.

Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes.

Recipe shared at


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