adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-roasted lemon and paprika chicken
Slow-roasted lemon and paprika chicken
0 Likes
Prep Time:
20 minutes
Cook Time:
190 minutes
Total Time:
210 minutes
Impress with an exquisite slow-roasted chicken, perfect for any special gathering.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 4 sprigs fresh lemon thyme
  • 3 sprigs fresh oregano
  • 4 garlic cloves, unpeeled, bruised (see Notes)
  • 1.6kg whole chicken
  • 1 lemon, quartered
  • 2.50 gm smoked paprika
  • 40.00 ml plain flour
  • 255.00 gm chicken style liquid stock
  • 82.50 gm dry white wine
Instructions:
  • Preheat your oven to 140C (120C fan-forced).
  • Begin by elegantly pouring 1 tablespoon of oil onto the base of a generously sized flameproof roasting pan. Next, artistically position thyme and oregano in the center of the pan, followed by placing the garlic (still in its skin) on top of the herbs.
  • Rinse the chicken, including the cavity, under cold water and pat dry with paper towel. Season the cavity with salt and pepper and stuff with half of the lemon wedges. Tie the legs together with kitchen string. Brush the chicken with oil and season with salt, pepper, and paprika. Place the chicken breast-side up on a bed of herbs in a roasting pan, adding the remaining lemon wedges to the pan.
  • After roasting for 2 hours 45 minutes and basting every hour with pan juices, increase the heat to 200C/180C fan-forced. Continue cooking the chicken for another 15 minutes until the skin is crispy. Transfer the chicken to a plate, discard herbs, and reserve caramelised garlic. Cover the chicken loosely with foil and let it rest for 10 minutes before serving.
  • After straining the juices from the roasting pan into a small jug, skim off and keep 1 tablespoon of the fat. Discard the rest of the fat. Place the pan over high heat, add flour, and cook while stirring for 2 to 3 minutes until it becomes bubbling and golden. In a separate jug, combine stock, wine, and the reserved pan juices. Slowly pour this mixture into the pan while stirring constantly. Continue to cook and stir for 4 to 5 minutes until the mixture starts to simmer and thickens slightly. Serve the chicken with gravy, roasted pumpkin, baby carrots, and caramelized garlic.

Similar Recipes