Entrée: Hungary - Paprikás sült csirke (Paprika-Roasted Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 5 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in chicken breasts (halal-certified), about 1.25 lb total (570 g total)
2–3 tbsp (30–45 ml) olive oil
3 tbsp (45 g) salted butter, softened
2 tsp (10 ml) sweet paprika (plus extra for sprinkling)
Salt to taste
Freshly ground black pepper to taste
2–3 green onions, thinly sliced
Butter lettuce, torn, for salad

Show original ingredient measurements

2 bone-in chicken breasts (halal-certified), about 1.25 lb total (570 g total)
2–3 tbsp (30–45 ml) olive oil
3 tbsp (45 g) salted butter, softened
2 tsp sweet paprika (plus extra for sprinkling)
Salt to taste
Freshly ground black pepper to taste
2–3 green onions, thinly sliced
Butter lettuce, torn, for salad

Instructions

1. Preheat oven to 200°C (400°F). Pat chicken dry and season under skin and on top with salt, pepper and paprika.
2. Rub softened butter and olive oil over the chicken, getting some under the skin for flavor.
3. Place chicken in a roasting pan breast-side up and roast 35–45 minutes (depending on size) until internal temperature reaches 74°C (165°F) and skin is crisp.
4. While chicken rests, toss butter lettuce with sliced green onions, a drizzle of olive oil, salt and pepper.
5. Let chicken rest 5–10 minutes, carve, and serve alongside the butter lettuce salad.