Ingredients — what you'll need
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- 10 gram Salt
- 10 gram Smoked Paprika
- 2 clove Garlic
- 1 piece Whole Chicken with Skin (Bone-In)
- 10 gram Black Pepper
- 1 piece Yellow Onion
- 5 gram Caraway Seeds
- 20 gram Unsalted Butter
Step-by-step method
At a glance
You're getting a restaurant-quality roast chicken with crispy skin and juicy meat, plus a bonus pan gravy—and it's easier than you'd think. After prepping the bird (washing, drying, tying, and seasoning), most of the work happens in the oven where it roasts hands-free for about two hours. The key trick is starting hot to get that golden crust, then dropping the heat to let it cook through gently.
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Wash, dry and tie the legs
Wash a nice fresh chicken, pat it thoroughly dry and tie its legs together. If you want to go all out, stuff the chicken with a tasty filling. If you'd rather skip the extra effort and just enjoy the meal, simply tie the legs.
Ingredients
- 1 piece Whole Chicken with Skin (Bone-In)
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Season it
Season the chicken all over. Salt, pepper, sweet paprika, garlic, cumin… whatever you like.
Ingredients
- 10 gram Salt
- 10 gram Black Pepper
- 10 gram Smoked Paprika
- 5 gram Caraway Seeds
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Trim the wing tips
Cut the two end sections off the chicken wings. You'll need to bend the wing at the joint to break it, then cut it off. What's left sticking out is just the last wing section closest to the body.