Slow-roasted lemon and paprika chicken

Slow-roasted lemon and paprika chicken features tender, flavourful meat infused with zesty lemon and smoky paprika. This comforting dish is perfect for family dinners and is accompanied by a rich sauce made from gravy and white wine.

12 Feb 2026
Cook time 190 min
Prep time 20 min

Ingredients:

1/4 cup olive oil
1 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:

1. Preheat the Oven:
Preheat your oven to 300°F (150°C).

2. Prepare the Marinade:
In a small bowl, combine the olive oil, dried oregano, minced garlic, and paprika. Mix well to form a fragrant marinade.

3. Prepare the Chicken:
- 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.

4. Marinate the Chicken:
- Rub the marinade mixture thoroughly all over the chicken, including under the skin and inside the cavity.

5. Add Lemon:
- 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.

6. Roast 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.

7. Prepare the Sauce:
- 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.

8. Serve:
- 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.

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!

Slow-roasted lemon and paprika chicken FAQ:

How long should I roast the chicken?

You should roast the chicken for about 2.5 to 3 hours at 300°F (150°C). The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

What should I do if my chicken skin is not crispy?

For crispy skin, try increasing the oven temperature to 375°F (190°C) for the last 20-30 minutes of roasting. Ensure the chicken is basted with pan juices, which can also help improve crispiness.

Can I substitute the white wine in the sauce?

Yes, you can substitute white wine with chicken broth or a mixture of vinegar and water for a non-alcoholic version. Keep in mind that it will alter the flavor slightly.

How do I store leftovers of this dish?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 2-3 months. Reheat thoroughly before serving.

What pan size is best for roasting a 3 lb whole chicken?

A roasting pan that is at least 12x18 inches is recommended to comfortably fit a 3 lb whole chicken and allow for even air circulation during roasting.

Cooking 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.

Nutrition Facts

4 Servings
Calories 1110kcal
Protein 90g
Carbohydrates 15g
Fiber 3.10g
Sugar 1.33g
Fat 90g

Slow-roasted lemon and paprika chicken