SLOW-ROASTED LEMON AND PA­PRIKA CHICKEN

The Sunday Times - - TASTE -

serves 4 / prep 20min / cook 3hrs, 10min

1⁄4 cup ex­tra vir­gin olive oil 4 sprigs fresh lemon thyme 3 sprigs fresh oregano 4 gar­lic cloves, un­peeled,

bruised 1.6kg whole chicken 1 lemon, quar­tered 1 tsp smoked pa­prika 2 tbsp plain flour 1 cup chicken stock

1⁄3 cup dry white wine 1fan-forced. Pre­heat oven to 140C/120C 2base Driz­zle 1 tbsp oil over the

of a big flame­proof roast­ing pan. Place thyme and oregano in cen­tre of pan. Place gar­lic (in skin) on herbs. 3cav­ity) Rinse chicken (in­clud­ing

un­der cold wa­ter. Pat dry with pa­per towel. Place on a board. Sea­son cav­ity with salt and pep­per. Fill with 1⁄2 the lemon wedges. Tie legs to­gether with kitchen string to se­cure. Brush chicken with re­main­ing oil. Sea­son skin with salt and pep­per. Sprin­kle with pa­prika. Place, breast-side up, on herbs in roast­ing pan. Place re­main­ing lemon wedges in roast­ing pan. 4bast­ing

Roast, ev­ery hour with pan juices, for 2 hours 45 min­utes, or un­til juices run clear when chicken thigh is pierced with a skewer. In­crease heat to 200C/180C fan-forced. Cook chicken for a fur­ther 15 min­utes or un­til skin is crispy. Trans­fer chicken to a plate. Re­move and dis­card herbs. Re­serve caramelised gar­lic. Cover chicken loosely with foil. Set aside for 10 min­utes to rest. 5 Mean­while, strain juices from roast­ing pan into a small jug. Skim fat from pan juices, re­turn­ing 1 tbsp to roast­ing pan. Dis­card re­main­ing fat. Place pan over high heat. Add flour. Cook, stir­ring, for 2 to 3 min­utes, or un­til bub­bling and golden. Com­bine stock, wine and re­served pan juices in a jug. Slowly add mix­ture to pan, stir­ring con­stantly. Cook, stir­ring, for 4 to 5 min­utes, or un­til mix­ture sim­mers and thick­ens slightly. Serve chicken with gravy, roasted pump­kin, baby car­rots and caramelised gar­lic. RECIPE: Su­per Food Ideas PIC­TURE: Guy Bai­ley

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