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Eastern European Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Eastern European Chicken Roast 2

Eastern European Chicken Roast 2 captures the essence of home cooking in its purest form. Unlike its restaurant counterparts, this dish is a staple at family tables, prepared with simplicity and intuition. The ingredients are hand-measured, and its preparation is a cherished weekend ritual, often enjoyed during leisurely Sunday lunches. The recipe reflects a practical approach, where salt is judged by hand and fat is used without restraint, highlighting the resourcefulness of Eastern European kitchens.

Expect a harmonious blend of succulent chicken, crispy-skinned potatoes, and a fragrant touch of paprika. The lemon provides a subtle brightness that complements the rich flavors. This dish is meant to be shared, embodying the communal spirit of Eastern European dining, with each bite offering a comforting taste of home.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 180°C (350°F). Begin by patting the whole chicken dry with paper towels to ensure a crisp skin. Rub the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, making sure to cover all surfaces, including under the skin where possible. This seasoning will penetrate the meat, enhancing its flavor as it cooks.
  2. In a large ovenproof skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down. Allow it to brown for about 5-7 minutes, turning it occasionally to ensure even browning on all sides. The skin should be golden and crisp, which will lock in the juices.
  3. While the chicken is browning, peel and cut the 1 kg of potatoes into even-sized chunks. Once the chicken is browned, remove it from the skillet and set it aside temporarily. Add the potatoes to the same skillet, stirring them in the remaining oil and chicken drippings to coat them well. This step infuses the potatoes with the savory flavors of the chicken.
  4. Return the chicken to the skillet, placing it on top of the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, and then place the lemon halves into the skillet for additional aroma. The acidity from the lemon will help to balance the richness of the dish.
  5. Transfer the skillet to the preheated oven. Roast for about 45-60 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear when the thickest part of the thigh is pierced. The potatoes should be tender and slightly crispy on the edges.
  6. Once cooked, remove the skillet from the oven. If there is excess liquid in the pan, place it over medium heat on the stovetop to reduce the sauce slightly, enhancing its flavors. Taste the sauce and adjust with more salt if needed.
  7. Finish the dish by garnishing with freshly chopped herbs of your choice, such as parsley or dill, to add a fresh contrast to the rich flavors. Serve the chicken and potatoes directly from the skillet, encouraging everyone to share and enjoy this comforting Eastern European meal.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

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