These main courses take a starring role in any holiday meal. By: Jason Horn and Cooking Light staff
This recipe comes from the Sephardic Jewish cuisine of Spain and North Africa. A simple seasoning of lemon, paprika, and thyme gives the chicken Mediterranean flavor, and high-temperature roasting ensures beautifully browned skin. An easy gravy made from the drippings completes the dish, making it suitable as a weeknight family meal or as the centerpiece to a small dinner party.