Paprika, lemon, and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. (To roast, add lemons to the roasting rack during the last 20 minutes of the cooking time.)
1 (6-pound) roasting chicken
2 teaspoons Hungarian paprika
2 tablespoons chopped fresh thyme, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 lemons, divided
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lemon slices (optional)
Thyme sprigs (optional)
How to Make It
Preheat oven to 425°.
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.
Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.
Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.
Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.
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Yum! Now, I used more salt than I probably should have but when I make it again I think I will try to cut back and actually use was the recipe calls for. I'm such a salt lover. It was very delish! Instead of using the zip lock for the gravy, I have one of those fat separators from your local kitchen store. Seriously, if you buy any gadget, buy this one; its AMAZING and works perfectly and saves a ridiculous amount of time. The gravy was so yummy and the chicken was fantastic. I wish the skin didn't turn out so wonderfully because it makes it very difficult not to eat! Try this recipe, you won't be dissapointed. Will be making it again soon!
This was a very tasty chicken. It stands alone without the sauce, which was also very good. However, baking it UNCOVERED at such a high temperature resulted in a VERY MESSY oven! I would never make again because of this....cleaning my oven right now.
Will definitely make again! I this was my first attempt at a roasted chicken. I was very pleased with how it turned out. The gravy was wonderful too! Although, I wasn't sure how much of the drippings I was supposed to use. I think I used much more than I was supposed to.
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