🇭🇺 Hungarian-Style Roast Chicken with Roasted Marrow Bones

 Ingredients

1 whole chicken, about 1.5–2 kg

4–6 beef marrow bones, cut lengthwise or into thick pieces

3 large tomatoes

1 large onion, sliced

5 cloves garlic, minced

2 tbsp sweet Hungarian paprika

1 tsp caraway seeds

1 tsp dried marjoram

1 tsp salt

½ tsp black pepper

3 tbsp vegetable oil or lard

150 ml chicken stock

1 tbsp butter

Fresh parsley, for garnish

Instructions

Prepare the chicken: Pat the chicken dry and rub it generously with salt, black pepper, paprika, caraway seeds, and marjoram.

Build the roasting dish: Place the sliced onion and garlic in a large roasting pan. Arrange the tomatoes and marrow bones around the chicken.

Add the chicken: Place the chicken breast-side up in the center. Drizzle everything with oil or melted lard and pour the chicken stock into the bottom of the pan.

Roast: Bake in a preheated oven at 190°C (375°F) for about 1½ hours, or until the chicken is thoroughly cooked and beautifully browned. Baste occasionally with the pan juices.

Crisp the skin: For the final 10–15 minutes, increase the temperature to 220°C (425°F) to achieve a deep golden, crispy skin.

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

Serve: Spoon some of the rich roasted juices over the chicken and serve with the roasted tomatoes, marrow bones, and fresh parsley.

🇭🇺 Serving Suggestion

Serve with Hungarian-style roasted potatoes, cucumber salad, or fresh crusty bread to soak up the delicious paprika-infused juices.

Tip: Use good-quality sweet Hungarian paprika—the paprika is one of the key flavors that gives this dish its characterist

ic Hungarian-style taste.