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Eastern European Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Eastern European Chicken Roast

Eastern European Chicken Roast is a comforting dish that finds its place on the family table during Sunday lunches or special gatherings. Its roots are in the traditions of Eastern European home cooking, where each cook knows by feel how much salt to sprinkle and how much fat to pour, crafting meals that bring warmth and satisfaction. This recipe captures the essence of home-cooked simplicity, passed down through generations without fanfare or fuss.

The result is a golden, crispy-skinned chicken, with tender meat inside, accompanied by roasted potatoes that soak up the flavors of paprika and lemon. The generous use of oil ensures a succulent result, with every bite seasoned to perfection with salt and black pepper. It's a dish that speaks to the heart of home cooking, meant to be shared and savored.

Ingredients

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

Method

  1. Preheat your oven to 200°C (390°F). Begin by patting the whole chicken dry with paper towels to ensure a crisp skin. Generously season the chicken inside and out with fine sea salt, black pepper, and 1 teaspoon of paprika. Rub the spices into the skin thoroughly to enhance flavor and color.
  2. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, carefully place the chicken breast-side down in the pan. Brown the chicken for about 5 minutes on each side until the skin is golden and slightly crispy, turning it gently using tongs.
  3. While the chicken is browning, wash and peel 1 kg of potatoes. Cut them into even-sized chunks, about 2-3 cm each, to ensure they cook evenly. Once the chicken is browned, remove it from the pan and set it aside temporarily.
  4. Add the potato chunks to the same pan, arranging them in a single layer. Place the chicken back into the pan on top of the potatoes, breast-side up. Squeeze the juice of the halved lemon over the chicken and potatoes, then tuck the lemon halves into the pan for added aroma.
  5. Transfer the pan to the preheated oven. Roast the chicken and potatoes for about 45 minutes to 1 hour. The chicken is done when the juices run clear when pierced between the leg and thigh, and the potatoes are tender and golden.
  6. Remove the pan from the oven. If there's excess liquid in the pan, place it over medium heat on the stovetop to reduce the sauce slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  7. Finish by sprinkling freshly chopped herbs of your choice over the chicken and potatoes for a burst of color and freshness. Serve the chicken whole at the table, allowing everyone to share and enjoy the meal together, just like in an Eastern European home.
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.

Available soon on Amazon…

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