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1
Rinse the chicken, remove any excess fat from around the vent, and pat dry with paper towels.
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2
In a small bowl, mix together the garlic, 1 teaspoon salt, paprika, and vinegar.
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3
Use this mixture to rub all over and inside the cavity of the chicken.
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4
Cover the chicken and let it sit on a platter for 1 hour.
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5
Heat a large castiron skillet over mediumhigh heat and add the olive oil.
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6
Shake the chicken from both ends to drain off the excess vinegar.
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7
Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil.
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8
This will take a good 10 to 15 minutes.
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9
Preheat the oven to 350 degrees.
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10
In a large enamel and castiron casserole, combine the tomatoes, onions, butter, 1/2 teaspoon salt and the black pepper.
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11
Add 1/2 cup water and set the chicken on top of this mixture.
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12
Roast the chicken for 20 minutes per pound, or until the thigh meat is done through with no trace of pink remaining.
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13
Transfer the chicken to a warm serving platter and cover loosely with aluminum foil, while you tip the casserole to one side and spoon off the excess fat.
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14
Carve the chicken into serving pieces as desired, and serve with some of the vegetables from the pan, sprinkled with the parsley.
