Hungarian Paprika Roast Chicken

 Ingredients

1 whole chicken (about 1.5–2 kg / 3–4 lb)

3 tbsp sweet Hungarian paprika

1 tsp hot paprika (optional)

4 cloves garlic, minced

2 tbsp vegetable oil or melted butter

1 tsp salt

½ tsp black pepper

1 tsp dried marjoram

1 tsp caraway seeds

1 large onion, sliced

1 red bell pepper, sliced

150 ml (⅔ cup) chicken stock

Instructions

Prepare the chicken: Pat the chicken completely dry with paper towels.

Make the paprika rub: Mix the paprika, garlic, oil, salt, pepper, marjoram, and caraway seeds.

Season: Rub the mixture generously all over the chicken, including underneath the skin where possible.

Prepare the pan: Place the sliced onion and bell pepper in a roasting pan and pour in the chicken stock.

Roast: Place the chicken breast-side up on top of the vegetables. Roast at 190°C (375°F) for about 1½ hours, or until the thickest part of the thigh reaches 74°C (165°F).

Crisp the skin: For the last 10–15 minutes, increase the oven temperature to 220°C (425°F) until the skin becomes deeply golden and crispy.

Rest: Remove the chicken and let it rest for 10–15 minutes before carving.

Serving

Serve with Hungarian-style potatoes, buttered noodles, cucumber salad, or fresh crusty bread. Spoon the paprika-flavored pan juices over the chicken.

Hungarian name: Pa

prikás sült csirke 🇭🇺