Slow-Roasted Lemon & Paprika Chicken
Recipe: #28392
October 08, 2017
Categories: Chicken, Passover, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, No Eggs Non-Dairy, Sugar-Free, Wine, Herbs, Whole Chicken, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times."
Ingredients
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 by Step Method
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
No special items needed.