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1
Rinse the chicken, remove any excess fat, and pat dry with paper towels.
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2
In a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar.
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3
Rub the vinegar mixture all over the chicken, including the cavity.
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4
Cover with plastic wrap and marinate at room temperature 1 hour.
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5
Preheat the oven to 350F.
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6
Heat a large cast-iron skillet over medium-high heat and, add the olive oil.
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7
Shake the chicken to drain the excess vinegar.
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8
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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9
Transfer to a plate and set aside.
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10
Melt the butter in the skillet over medium-high heat.
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11
Saute the onions, with 1 teaspoon salt and 1/2 teaspoon pepper, 3 to 5 minutes.
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12
Add the tomatoes and cook 2 to 3 minutes.
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13
Add the water and set the chicken on top of the vegetables.
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14
Roast 1 hour, until the leg moves easily when twisted.
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15
Transfer the chicken to a serving platter and cover loosely with aluminum foil.
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16
Tip the casserole to one side and spoon off the excess fat.
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17
Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan.
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18
Sprinkle with the parsley and serve.
