Get ready to transform your kitchen into a Hungarian culinary paradise with this mouthwatering Paprika Roast Chicken that promises to be more than just a meal—it's an experience! Imagine a perfectly seasoned whole chicken with a golden, crispy skin, nestled among tender roasted potatoes and vibrant bell peppers, all infused with the warm, rich flavor of authentic Hungarian paprika. This isn't just another chicken recipe; it's a journey through traditional Eastern European cuisine that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 1 whole chicken (about 1.5 kg)
- 4 medium potatoes, quartered
- 2 bell peppers, sliced
- 3 tablespoons paprika
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, sliced
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven.
- Pat the whole chicken dry with paper towels. This helps achieve crispy skin during roasting.
- In a small bowl, mix paprika, olive oil, salt, and black pepper to create a spice rub.
- Carefully loosen the chicken skin and massage the paprika mixture directly onto the chicken meat under the skin and all over the exterior.
- In a large roasting pan, spread sliced onions and bell peppers as a base layer.
- Quarter the potatoes and toss them with a little olive oil, salt, and pepper. Arrange them around the chicken in the roasting pan.
- Place the seasoned chicken breast-side up in the center of the roasting pan, positioned on top of the vegetables.
- Roast in the preheated oven for approximately 60-75 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with pan juices every 20 minutes to ensure moisture and enhance flavor.
- Once cooked, remove from oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Serve hot, with roasted potatoes and peppers arranged around the carved chicken.
Tips
- Always pat your chicken completely dry before seasoning to ensure the most crispy, golden skin possible.
- Don't be shy with the paprika—it's the star of this dish! Use high-quality, fresh Hungarian paprika for the most authentic flavor.
- Massaging the spice mixture under the skin helps the flavor penetrate deeper into the meat.
- Use a meat thermometer to guarantee perfectly cooked chicken—165°F (74°C) is your magic number.
- Basting every 20 minutes keeps the chicken incredibly juicy and prevents dry meat.
- Let the chicken rest after cooking to allow the juices to redistribute, ensuring each slice is succulent and flavorful.
- For extra flavor, consider adding some fresh herbs like thyme or rosemary to the vegetable base.
Nutrition Facts
Calories: 1059kcal
Carbohydrates: 33g
Protein: 66g
Fat: 70g
Saturated Fat: 19g
Cholesterol: 165mg
