Slow-Roasted Lemon & Paprika Chicken

4
Servings
20m
Prep Time
190m
Cook Time
3h 30m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (723 g)
  • Calories 604.8
  • Total Fat - 22.8 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 977 mg
  • Sodium - 289.8 mg
  • Total Carbohydrate - 29.1 g
  • Dietary Fiber - 7.8 g
  • Sugars - 6.7 g
  • Protein - 75.5 g
  • Calcium - 122.9 mg
  • Iron - 12.2 mg
  • Vitamin C - 156.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 140C/120C fan forced.

Step 2

Drizzle 1 tablespoon oil over the base of a big flameproof roasting pan and place thyme and oregano in centre of the pan and then place garlic (in kin) on the herbs.

Step 3

Rinse chicken (including cavity) under cold water and pat dry with paper towel and place on a board and season cavity with salt and pepper and then fill with 1/2 the lemon wedges.

Step 4

Tie legs together with kitchen string to secure and then brush chicken with remaining oil and season skin with salt and pepper and sprinkle with paprika.

Step 5

Place breast side up on herbs in roasting pan and place remaining lemon wedges in roasting pan.

Step 6

Roast, basting ever hour with pan juices, for 2 hours 45 minutes, or until juices run clear when chicken thigh is pieced with a skewer.

Step 7

Increase heat to 200C/180C fan forced and cook chicken for a further 15 minutes or until skin is crispy and then transfer chicken to a plate and remove and discard herbs and reserve caramelised garlic.

Step 8

Cover chicken loosely with foil and set aside for 10 minutes to rest.

Step 9

Meanwhile, strain juices from roasting pan into a small jug and skin fat from pan juices, returning 1 tablespoon to roast pan and discard remaining fat.

Step 10

Place pan over high heat and add flour and cook, stirring for 2 to 3 minutes or until bubbling and golden.

Step 11

Combine stock, wine and reserved pan juices in a jug and slowly add mixture to pan, stirring, for 4 to 5 minutes or until mixture simmers and thickens slightly.

Step 12

Serve chicken with gravy, roasted pumpkin, baby carrots and caramelised garlic.

Tips & Variations


No special items needed.

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