This dish, historically roasted in a furna (a wood-fired oven), is among the finest dishes you possibly can have in Macedonia. The hen is usually roasted in a shallow, glazed clay baker and served with recent bread.–Katerina Nitsou
TL;DR (Fast-Reply Field)
- What it’s: A country, one-pan roast that includes tender hen and onions blanketed in a warming, paprika-forward mix of Macedonian-inspired spices for unbelievable taste.
- Why you’ll find it irresistible: A foolproof, set-it-and-forget-it meal that delivers juicy, golden-brown hen with minimal effort. Good for any weeknight dinner.
- The way to make it: Toss the hen items and sliced onions with oil and spices, organize in a pan, and roast till superbly browned.
Why This Recipe Works
The appeal of this hen dish lies in its simplicity. Roasting the hen instantly on a mattress of onions and garlic creates a self-basting, flavor-infusing setup. The onions launch their candy, savory juices, which mingle with the hen drippings and that straightforward, but potent, spice rub. The cinnamon provides a whisper of heat—not sweetness, thoughts you—that performs superbly towards the smoky paprika and the light kick of cayenne. It’s a one-pan marvel that delivers extremely juicy meat and a built-in, gloriously jammy facet dish with out you having to interrupt a sweat. It simply works.
Your Spiced Rooster Questions, Answered
You completely can, however let’s be clear about what you’ll be lacking. Plenty of the wealthy taste on this dish comes from the bones and the fats rendering from the pores and skin, which additionally creates these unbelievable pan juices. And, after all, you’ll be sacrificing that superb crispy pores and skin. Should you’re set on it, I’d counsel boneless, skin-on thighs as a superb compromise. Should you use boneless and skinless, cut back the cooking time to twenty to 25 minutes and test for doneness, as it is going to cook dinner a lot quicker.
I’d name it “pleasantly warming” slightly than “fire-breathing spicy.” The 1/4 teaspoon of cayenne pepper gives a delicate background warmth that superbly balances the smoky paprika and heat cinnamon. It’s simply sufficient to make you discover, but it surely shouldn’t overwhelm most palates. No, for those who’re cooking for younger youngsters or are very delicate to warmth, you possibly can dial down the cayenne to a pinch or omit it solely. The dish will nonetheless be splendidly flavorful.
Positive. Historically, Macedonian hen is cooked in a clay baker, so in case you have one, that is the proper time to interrupt it out. In any other case, any roasting pan, massive cast-iron skillet, or perhaps a rimmed baking sheet will work simply superb. An important factor is that your pan is massive sufficient to carry all of the hen items in a single layer with out them being crammed collectively. You need the warmth to flow into round each bit to make sure it roasts to a stunning golden brown.
Mediterranean Rooster Professional Suggestions
☞ Pull an All-Nighter
For a deeper taste, marinate the hen items as much as 24 hours. As a result of there’s no acid within the marinade, which might make the hen mushy, the marinade acts nearly like a dry brine.
☞ Watch the Broiler
Preserve an in depth eye on the hen when broiling. It might probably go from crispy to burnt very quickly.
What to Serve with Macedonian Rooster
This hen has such a strong, savory character that it doesn’t want a lot to spherical it out. You’ll need one thing to sop up all these unbelievable pan juices, so a loaf of crusty, rustic bread is non-negotiable. For one thing inexperienced, a easy salad of cucumbers and onion with a sharp French dressing cuts by the richness superbly. Should you’re feeling a bit extra bold, some fluffy rice pilaf or roasted potatoes could be implausible alongside.
Storage & Reheating
Fridge: Cool the hen fully. Retailer leftover hen and onions in an hermetic container within the fridge for as much as 3 days. The flavors will meld and get much more advanced in a single day.
Freezer: I don’t suggest freezing this one. The feel of the onions can grow to be weirdly watery and mushy when thawed. Plus, frozen cooked hen pores and skin gained’t crisp once more. It’s a meals science factor.
Reheating: Warmth the oven to 425°F (220°C). Organize hen on a rack set over a sheet pan (dry warmth = crispier pores and skin). Heat till the thickest piece hits 165°F (74°C), 10 to fifteen minutes. If wanted, end beneath the broiler for 1 to three minutes, skin-side up. Heat the onions individually in a small dish with a splash of broth, then spoon across the hen.
Write a Evaluation
Should you make this recipe, or any dish on LC, take into account leaving a assessment, a star score, and your finest photograph within the feedback under. I really like listening to from you.–David
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In a big bowl, whisk collectively the 3 tablespoons extra-virgin olive oil, 2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon floor cinnamon, and 1/4 teaspoon cayenne pepper to make a marinade.
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To a big bowl, add the 1 (3- to 4- pound) entire hen, 2 medium yellow onions, and 4 to six entire garlic cloves.
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Pour marinade right into a bowl and toss by hand, ensuring the entire items are evenly coated. Cowl with plastic wrap and refrigerate for 1 hour.
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Crank the oven to 400°F (200°C).
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In a 9- by 13-inch (23- by 33-cm) baking dish or clay baker, organize onions and garlic in a single layer. Place hen items, pores and skin facet up, on high of onions. Roast, uncovered, till hen is absolutely cooked and registers 165°F (74°C) on an instant-read thermometer, 30 to 35 minutes.
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Change oven to broil and cook dinner, watching rigorously, till the hen pores and skin is crisped, 3 to 4 minutes. Serve instantly.
What sorts of paprika are there?
At its most simple, paprika is constructed from dried, candy purple peppers. The style will rely on the flavour of the peppers used–fruity, delicate, bitter, or scorching. If a recipe doesn’t specify what type to make use of, both use one which’s simply labeled paprika or one which’s labeled candy paprika.
The 2 different sorts, smoked and scorching, are simply that and ought to be used particularly for these attributes:
- Smoked paprika comes from purple peppers which have been smoked over wooden fires for days earlier than being floor right into a powder. It typically comes from Spain and might be referred to as Spanish pimenton.
- Scorching paprika comes from Hungary and provides a scorching, peppery kick to meals. You possibly can sub candy paprika with a contact of cayenne or Aleppo pepper, however subbing in smoked paprika isn’t beneficial.
Serving: 1 servingEnergy: 530 kcalCarbohydrates: 6 gProtein: 36 gFats: 39 gSaturated Fats: 10 gMonounsaturated Fats: 20 gTrans Fats: 1 gLdl cholesterol: 143 mgSodium: 1299 mgFiber: 1 gSugar: 2 g
Diet data is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2021 Katerina Nitsou. Picture © 2021 Oliver Fitzgerald. All rights reserved.
Recipe Testers’ Evaluations
This Macedonian spiced hen is a strong, fast hen recipe to have within the arsenal. The smoked paprika, cinnamon, and cayenne are properly balanced and the onions grow to be meltingly luscious. I served it with roasted purple pores and skin potatoes and steamed broccoli, and my husband went again for seconds.
My household completely loved consuming this Macedonian spiced hen dish. Because it’s a frenetic time in our family, I loved how rapidly it prepped and baked. I really like how a flavorful and easy dish can really feel like a savior when occasions are loopy. There are days (or weeks) you need the consolation of a savory meal with out the additional effort. This has been a kind of months. Our spring has been moist and chilly, so this cozy dish was welcomed round my desk.
The three spices within the marinade blended properly with the onions and garlic and resulted in a smoky, candy aroma that wafted and wound its means all through our home.
We liked the tender meat blended with the crispy pores and skin. I solely want I had the forethought to serve a baguette alongside, so we may have mopped up the big quantity of broth leftover. I’ll be saving this spice marinade for different proteins and greens, maybe on a sheet pan for one more fast weeknight meal. All in all, excellent.
I actually preferred this spin on roast hen! I used to be involved the cinnamon would overpower it but it surely didn’t. Smelled nice whereas it was within the oven. You get just a little of the warmth from the cayenne but it surely’s not overpowering. The ultimate broil on the finish is essential to getting a pleasant shade and crisp pores and skin. Discovered this to be good and juicy, flavorful, and really easy to place collectively.
I served this with a inexperienced bean salad and toasted baguette. It could go nicely with roasted salt potatoes!
