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Pakistani Chicken Roast 3

Serves 4 to 6 Entree chicken, Poultry

Pakistani Chicken Roast 3

Pakistani Chicken Roast 3 is a beloved dish that graces tables across Karachi, Lahore, Peshawar, and Islamabad. It's a home-style preparation that captures the essence of family gatherings, where salt is measured by feel and oil is used with a generous hand. This version is a reflection of how a Pakistani family cook would traditionally prepare it, bringing a sense of warmth and togetherness to the meal.

The dish features a whole chicken paired with a kilogram of potatoes, seasoned with paprika, lemon, fine sea salt, and black pepper. The result is a flavorful roast that balances the richness of the chicken with the earthiness of the potatoes, all enhanced by the bright acidity of lemon and the subtle heat of paprika. It's a straightforward yet deeply satisfying dish meant to be shared and enjoyed with loved ones.

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 excess moisture, ensuring a crispier skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, rubbing the spices thoroughly over the skin and inside the cavity. In a large, heavy-bottomed 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, and brown it for about 5-7 minutes on each side until the skin is golden brown and crispy.
  2. While the chicken is browning, peel and cut the 1 kg of potatoes into large chunks. Once the chicken is browned, remove it from the pan and set it aside. Add the potato chunks to the same pan, allowing them to soak up the flavors from the chicken drippings. Cook the potatoes for about 10 minutes, stirring occasionally, until they start to soften and develop a golden crust.
  3. Return the browned chicken to the pan, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, ensuring the citrus flavor is evenly distributed. Cover the pan with a lid or foil, reducing the heat to medium-low, and let it cook for about 25-30 minutes. The chicken is done when the juices run clear when pierced at the thickest part of the thigh, and the potatoes are tender when pierced with a fork.
  4. If the sauce in the pan is too thin, remove the chicken and potatoes and increase the heat to medium-high. Allow the sauce to simmer and reduce until it thickens slightly, stirring occasionally. Taste the sauce and adjust the seasoning with additional salt and black pepper if necessary.
  5. To finish, sprinkle freshly chopped herbs like coriander or parsley over the chicken and potatoes for a burst of color and freshness. Transfer the chicken and potatoes to a serving platter, pouring the reduced sauce over the top. Serve immediately, allowing everyone at the table to share in this flavorful and aromatic dish.
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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