Roast Chicken
HB-1926 · Hand-built original · Slovakian
Meet Roast Chicken, or Pečené Kurča, one of Slovakia's most cherished celebration dishes. A whole bird is rubbed with garlic and paprika, then slow-roasted until the skin turns deeply golden and crispy while the meat stays beautifully tender and juicy. Equally at home on a festive table or at a relaxed Sunday family dinner, it fills the kitchen with a wonderfully savoury aroma and brings everyone together around the table.
SlovakianMain Dishes1–2 servings2206 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:1quantities adjust to match
Ingredients
- 1 whole chicken (about 3 lb 5 oz)
- 4 garlic cloves, crushed
- 3 tbsp olive oil
- 1 tsp sweet paprika
- Salt and black pepper, to taste
- A few sprigs of fresh thyme or rosemary
- 1 lemon, halved
Method
- Heat the oven to 400°F. Take the chicken out of the refrigerator 30 minutes before cooking.
- Mix the olive oil, garlic, paprika, salt and pepper into a paste and rub it all over the chicken, including under the skin of the breast.
- Put the lemon halves and herb sprigs inside the cavity and tie the legs together with string.
- Place the chicken breast-side up in a roasting tin and roast for 1 hour to 1 hour 15 minutes, basting once or twice, until the skin is deep golden and the juices from the thickest part of the thigh run clear (165°F inside).
- Rest for 15 minutes before carving. Serve with the pan juices, roast potatoes and a salad.
Nutrition (per serving, where published)
2206 kcalCalories
245.3 gProtein
9.6 gCarbs
138.2 gFat
26.8 gSaturates
1.9 gFibre
1.4 gSugars
859 mgSodium
1112 mgCholesterol
4210 mgPotassium
96 mgCalcium
8.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data