Slow-roasted lemon and paprika chicken
Delight your taste buds with this flavorful slow-roasted lemon and paprika chicken recipe! Succulent whole chicken marinated in a blend of olive oil, oregano, garlic, and paprika, then slow-roasted with fresh lemon for an aromatic feast. Served with a rich white wine-infused chicken gravy, this dish promises a savory and satisfying experience. Perfect for family dinners or special occasions. Easy to follow and delicious to eat!
Cook time 190 min
Prep time 20 min
Ingredients:
1/4 cup olive oil1 tbsp dried oregano
2 garlic cloves
3 lb whole chicken
1 lemon
1 tsp paprika
2 tbsp all-purpose white wheat flour
1 cup chicken gravy
1/3 cup white wine
Slow-roasted lemon and paprika chicken is a delectable and aromatic dish perfect for a cozy family dinner or a special gathering. This recipe combines the zesty flavor of lemon, the smokiness of paprika, and the rich taste of roasted chicken to create a memorable meal. With simple yet flavorful ingredients, you will enjoy the process as much as the result.
Instructions:
Preheat your oven to 300°F (150°C).
In a small bowl, combine the olive oil, dried oregano, minced garlic, and paprika. Mix well to form a fragrant marinade.
- Rinse the whole chicken inside and out under cold running water. Pat dry with paper towels.
- Carefully loosen the skin of the chicken using your fingers. Be gentle to avoid tearing the skin.
- Rub the marinade mixture thoroughly all over the chicken, including under the skin and inside the cavity.
- Thinly slice the lemon and place the slices inside the cavity of the chicken. Any leftover slices can be tucked under the skin or placed on top of the chicken.
- Place the prepared chicken on a roasting rack set in a roasting pan.
- Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken occasionally with the pan juices to keep it moist.
- While the chicken is roasting, prepare the sauce. In a small saucepan, combine the chicken gravy, white wine, and all-purpose flour. Whisk until smooth.
- Bring the mixture to a simmer over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes. Adjust seasoning with salt and pepper to taste. Set aside and keep warm.
- Once the chicken is done, remove it from the oven and allow it to rest for 10-15 minutes before carving.
- Serve the slow-roasted lemon and paprika chicken with the warm sauce on the side.
Tips:
- For extra flavor, marinate the chicken in the olive oil, oregano, and garlic mixture for a few hours or overnight before roasting.
- Be sure to pat the chicken dry before applying the marinade to ensure a crispy skin.
- Roast the chicken on a rack inside your roasting pan to allow hot air to circulate around the bird, promoting even cooking.
- Let the chicken rest for at least 10-15 minutes after roasting to allow the juices to redistribute, making the meat tender and juicy.
- If you do not have a meat thermometer, check for doneness by ensuring that the juices run clear when the thickest part of the thigh is pierced.
Slow-roasting a lemon and paprika chicken is both simple and rewarding, resulting in a succulent and flavorful dish. By following these tips and allowing ample time for roasting, you'll create a delightful meal that will impress your family and friends. Enjoy the wonderful aroma that fills your kitchen and the delicious taste that awaits you!
Nutrition per serving
4 ServingsCalories 1110kcal
Protein 90g
Carbohydrates 15g
Fiber 3.10g
Sugar 1.33g
Fat 90g
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