Roast chicken is a classic dish that embodies comfort and simplicity, yet delivers complex flavors and satisfying texture. The beauty of roast chicken lies in its versatility—whether seasoned simply with salt and pepper or elevated with a blend of spices and herbs, it never fails to impress. The process of roasting brings out the natural richness of the chicken, with the skin turning crispy and golden while the meat remains tender and juicy. It’s a dish that appeals to all, from a casual family dinner to a more formal gathering such as Thanksgiving, Christmas or Easter table, making it a beloved staple in many households. This particular roast chicken, featuring a paprika rub and a garlic butter marinade, takes the traditional roast to a new level. The paprika not only infuses the chicken with a mild, smoky flavor but also gives it a beautiful, deep red color that makes the dish visually appealing. The garlic butter, spread generously both under and over the skin, ensures that the chicken is moist and rich, with a delightful hint of garlic in every bite. Stuffed with rosemary, thyme, and lemon halves, the chicken is aromatic and flavorful, creating a sensory experience that is as pleasing to the nose as it is to the palate.
Step-by-step: Oven Roast Chicken
Prepare the Chicken: Preheat the oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels. Paprika Rub: In a small bowl, mix together the paprika, salt, pepper, and olive oil to form a paste. Rub the paprika mixture all over the chicken, ensuring even coverage. Garlic Butter Marinade: Combine the softened butter with minced garlic in the same bowl. Gently lift the skin of the chicken and spread half of the garlic butter under the skin, directly onto the meat. Spread the remaining garlic butter over the skin of the chicken. Stuff the Cavity: Fill the chicken’s cavity with rosemary, thyme, and lemon halves. This will infuse the chicken with aromatic flavors.
Roasting: Place the chicken in a roasting pan, breast side up. Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes for a golden, crispy skin. Making the Gravy: Once the chicken is cooked, transfer it to a cutting board and let it rest for 15 minutes before carving. Place the roasting pan on the stovetop over medium heat. Add the flour to the pan juices and whisk until it forms a smooth paste. Gradually add the chicken broth, whisking continuously to prevent lumps. Simmer the gravy for 5-7 minutes until thickened to your desired consistency. Season the gravy with salt and pepper to taste.
Tips for Success
Pat the Chicken Dry: Ensure the chicken is completely dry before applying the rub. This helps the skin become crispy during roasting. Use Room Temperature Ingredients: Bring the chicken and butter to room temperature before cooking. This ensures even cooking and helps the butter spread more easily under the skin. Generously Season the Chicken: Don’t skimp on the paprika rub. A generous coating ensures a flavorful crust. Season inside the cavity as well for a full flavor profile. Spread the Garlic Butter Evenly: Carefully lift the skin and spread the garlic butter directly onto the meat for maximum flavor. Be gentle to avoid tearing the skin. Truss the Chicken: Trussing (tying the legs together) helps the chicken cook evenly and keeps the stuffing in place, leading to juicier meat. Use a Meat Thermometer: Check the internal temperature of the chicken with a meat thermometer. The thickest part of the thigh should reach 165°F (74°C) to ensure it’s fully cooked. Baste Regularly: Baste the chicken with its pan juices every 30 minutes. This keeps the meat moist and adds flavor to the skin. Let the Chicken Rest: After roasting, let the chicken rest for 15 minutes before carving. This allows the juices to redistribute, keeping the meat tender and juicy. Skim the Fat for Gravy: Before making the gravy, skim excess fat from the pan juices. This prevents the gravy from becoming too greasy. Adjust Gravy Consistency: Adjust the thickness of the gravy to your liking by adding more broth for a thinner consistency or more flour (or cornstarch) for a thicker one. Serve Hot with Sides: Serve the roast chicken hot, accompanied by sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Mashed potatoes or Skinny Mashed Potatoes Oven-Baked Potato Wedges or Potato Chips Stovetop melting potatoes or parmesan crisp potatoes Homemade Onion and Rosemary Focaccia Dutch oven roast chicken, cast-Iron roast chicken, or maple roast chicken. Or try chicken with stuffing
Frequently asked questions
How to use leftover roast chicken
Chicken Sandwiches: Slice or shred the leftover chicken and use it in sandwiches. Add your favorite toppings, such as lettuce, tomatoes, cheese, and mayo, mustard, or avocado, for a quick and satisfying meal. or Chicken Salad: Combine shredded chicken with mayo, Greek yogurt, celery, onions, and herbs. Add fruits like grapes, apples, and nuts like walnuts or almonds for a crunchy and flavorful chicken salad. Serve it over greens, in a sandwich, or wrapped in a tortilla. Chicken Soup: Add leftover chicken to a pot of broth with vegetables like carrots, celery, and onions. Include noodles or rice for a hearty and comforting chicken soup, perfect for a quick and easy meal. and Chicken Stir-Fry: Add the leftover chicken to a stir-fry with mixed vegetables like bell peppers, broccoli, and snap peas. Toss in a savory sauce made of soy sauce, ginger, and garlic, and serve over rice or noodles. Chicken Pasta: Toss shredded chicken with your favorite pasta, a creamy Alfredo sauce, or a tangy tomato sauce. Add vegetables like spinach, mushrooms, or sun-dried tomatoes for a complete meal. Easy Chicken Pizza: Use the chicken as a topping for homemade or store-bought pizza dough. Combine it with your favorite pizza sauce, cheese, and additional toppings like onions, peppers, and olives. Chicken Pot Pie: Make a comforting chicken pot pie by mixing leftover chicken with vegetables like peas, carrots, and potatoes. Use a creamy sauce and top with a pie crust or biscuit dough before baking until golden.
More whole roast chickens
Hearty Home Cooking: Dutch Oven Roast Chicken Recipe Casting a Delicious Spell: Cast Iron Roast Chicken Recipe Savor the Sweetness: Maple Roast Chicken Recipe Spatchcock Chicken: : A Quick and Delicious Dinner Option Simply Delicious: Roasted Chicken and Veggies Recipe
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