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Pakistani Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Pakistani Chicken Roast 2

Pakistani Chicken Roast 2 is a cherished dish found on the tables from Karachi to Peshawar, celebrated in homes where the art of cooking is passed down through generations. This recipe captures the essence of family kitchens, where salt is measured by instinct and generous amounts of fat ensure a rich, satisfying meal. It's the kind of roast that finds its place at weekend gatherings, ready to be shared among loved ones.

Expect a golden, crispy skin encasing tender, juicy chicken, with a vibrant touch of paprika and the brightness of lemon. The accompanying potatoes absorb the seasoned drippings, making each bite a harmonious blend of flavors. It's a dish meant to be savored, offering a comforting reminder of home-cooked warmth and tradition.

Ingredients

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

Method

  1. Begin by patting the whole chicken dry with paper towels to remove any excess moisture. This helps the skin crisp up during cooking. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring even coverage over the entire surface. In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Carefully place the chicken in the pan, breast side down, and brown it on all sides. This should take about 8-10 minutes, turning the chicken as needed to achieve a golden-brown color.
  2. While the chicken is browning, wash and peel 1 kg of potatoes, then cut them into large chunks. Once the chicken is browned, remove it from the pan and set it aside on a plate. Add the potato chunks to the same pan, stirring them in the remaining oil and chicken drippings. Cook the potatoes until they start to turn golden and slightly tender, about 5-7 minutes.
  3. Return the browned chicken to the pan, nestling it among the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, ensuring the juice is evenly distributed. Cover the pan with a lid, reduce the heat to medium-low, and allow the chicken and potatoes to cook together. This will take about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The chicken is done when the juices run clear when pierced at the thickest part of the thigh.
  4. Once the chicken is cooked, remove the lid and increase the heat to medium. If there is excess liquid in the pan, allow it to reduce slightly, stirring occasionally. This will concentrate the flavors and thicken the sauce. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  5. To finish, garnish the chicken and potatoes with freshly chopped herbs of your choice, such as cilantro or parsley, for a burst of color and freshness. Transfer the chicken and potatoes to a serving platter, ensuring each piece is coated in the rich, flavorful sauce. Serve immediately, allowing your family or guests to enjoy the dish while it's hot and aromatic.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

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

Available soon on Amazon…

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