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Pakistani Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Pakistani Chicken Roast

In the bustling cities of Karachi, Lahore, Peshawar, and Islamabad, the Pakistani Chicken Roast is a beloved home-cooked dish, often gracing family tables during weekend lunches or festive gatherings. This recipe captures the essence of how it's lovingly prepared in households across Pakistan, with a focus on generous seasoning and a communal spirit. The chicken, marinated and roasted to perfection, reflects the unique touch of each cook, who judges the salt by hand and uses fat liberally to ensure a rich, flavorful experience.

The dish invites you to savor its succulent, tender chicken, infused with the warmth of paprika and the brightness of freshly squeezed lemon. The accompanying potatoes, roasted to a golden crisp, provide a comforting balance to the meal. Each bite is a harmonious blend of spices, with fine sea salt and black pepper enhancing the natural flavors, making it a 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. Start by patting the whole chicken dry with paper towels to remove 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 an even coating over the entire surface.
  2. In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down. Brown the chicken on all sides until the skin is golden brown, about 5-7 minutes per side. This step locks in the flavors and gives the chicken a rich color.
  3. 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. Add the potato chunks to the same pan, allowing them to absorb the flavors from the chicken drippings.
  4. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, adding a fresh, tangy flavor that complements the spices. Cover the pan with a lid, reduce the heat to medium-low, and let it cook until the chicken is cooked through and the potatoes are tender. The chicken is done when the juices run clear when pierced with a knife near the thigh.
  5. Once the chicken and potatoes are cooked, remove the lid and increase the heat to medium. If there's excess liquid in the pan, allow it to reduce slightly to concentrate the flavors. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  6. Finish by garnishing with freshly chopped herbs of your choice, such as cilantro or parsley, to add a burst of color and freshness. Serve the chicken and potatoes family-style, allowing everyone to help themselves, true to the spirit of a Pakistani home-cooked meal.
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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