Prepare to embark on a culinary journey that will transform your kitchen into a haven of mouthwatering aromas and traditional Jewish-Polish flavors! This roast chicken recipe is not just a meal; it's a celebration of heritage, technique, and pure gastronomic pleasure. With a perfect blend of crispy skin, tender meat, and aromatic seasonings, this dish promises to be the star of your dining table, making every bite a memorable experience that connects you to generations of classic cooking traditions.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 onions, quartered
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 tablespoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (218°C). Position the oven rack in the middle of the oven to ensure even cooking.
- In a small bowl, mix minced garlic, paprika, salt, and pepper to create a seasoning rub. Gently separate the chicken skin from the meat and massage the seasoning mixture directly onto the chicken meat under the skin.
- Spread the quartered onions and chopped carrots evenly across the bottom of a roasting pan. These vegetables will add flavor and prevent the chicken from sticking.
- Place the seasoned chicken on top of the vegetables, breast side up. Tie the legs together with kitchen twine to ensure even cooking and maintain the chicken's shape.
- Pour the chicken broth into the bottom of the roasting pan, which will help keep the meat moist and create a flavorful base for potential gravy.
- Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Every 30 minutes, baste the chicken with the pan juices to keep the meat moist and enhance the golden brown color of the skin.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender meat.
- Carve the chicken and serve with the roasted vegetables from the pan. Optional: strain the pan drippings to create a quick sauce or gravy.
Tips
- Always use room temperature chicken to ensure even cooking and prevent dry meat.
- Pat the chicken completely dry - this is the secret to achieving that irresistibly crispy, golden-brown skin.
- Don't skip massaging the seasoning under the skin; this technique allows the flavors to penetrate deeply into the meat.
- Use kitchen twine to truss the chicken, which helps it cook more evenly and maintain a beautiful presentation.
- Basting is crucial - it keeps the meat moist and helps develop a rich, appetizing color.
- Let the chicken rest after cooking. This step is non-negotiable for ensuring juicy, tender meat.
- Use a meat thermometer to guarantee the perfect doneness without overcooking.
- The roasted vegetables aren't just a side - they're flavor builders for potential gravies or sauces.
Nutrition Facts
Calories: 248kcal
Carbohydrates: 11g
Protein: 24g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 60mg
