Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
To assemble
4
Take the chicken out of the fridge 1 hour before baking.
5
Pat the chicken dry with paper towels. Mix the butter, garlic, smoked paprika, lemon juice, salt and black pepper and rub the mixture into the chicken, including under the skin.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
6
Put the onion, the rosemary sprigs, the thyme sprigs and The squeezed lemon halves into the cavity of the chicken.
7
Preheat the oven to 160°C (320°F).
Oven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8
Place the chicken in the center of the pan, breast side up.
Baking pan
9
Pour the chicken stock into the bottom of the pan.
10
Bake uncovered 210–240 minutes, until a thermometer in the thigh reads 75°C (165°F). While baking, baste the chicken with the pan juices every 60 minutes.
OvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11
Take out the chicken and let it rest 20 minutes, and only then carve.
KnifeCutting board
765calories
110 gprotein
3 gcarbs
31 gfat
● protein 60%● carbs 2%● fat 38%
Per serving, servings (calculated for this version)
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Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Turkey: measured in pieces: one ≈ 4500 g · 189 kcal per 100 g · More about Turkey →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
Softened butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Softened butter →
Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
