This classic Czech roast chicken is another fairly easy, but effective recipe. It comes from my family and represents what we would usually have for Sunday roast, and often also for our family celebrations and parties organised at home.
The way this chicken is roasted creates a crispy skin on top and keeps all of the juices inside, whilst it's literally falling off the bone.
And the fact that it can be served with almost any side dish is just another reason to love it, isn't it?
Personally, I prefer to roast chicken legs rather than a whole chicken. It's easier for manipulation during cooking and for serving, but feel free to apply this recipe to cooking the whole bird.
📖 The Recipe
Classic Czech roast chicken
- 1,2 kg chicken quarter legs or chicken tights, skin on (chilled and fully defrosted)
- 3 teaspoon paprika
- 1 ½ teaspoon ground caraway seeds
- ½ teaspoon salt
- ½ teaspoon ground black pepper
To thicken the gravy (optional)
- 1 tablespoon plain (all-purpose) flour
- 50 ml water
- Boil about 500ml of water in a kettle. Preheat the oven to 190C/fan 170C.
- Mix all seasonings in a small bowl. This is to prevent any contact with the chicken and other surfaces that you touch with your hands when seasoning it.
- Prepare the chicken: Clean the skin by removing any remaining feathers.
- Place the chicken legs in a deep ovenproof dish (preferably with a lid, or use aluminum foil as a cover later), upside down. Rub some of the seasonings into the bottom parts. Turn the chicken legs around and rub the spices onto the skin, so it's fully coated with the paprika and caraway seed mix.
- Wash your hands and then pour some of the boiling water between the portions of the chicken, about 0,7 cm high.
- Cover with a lid and put in the oven. Set your timer for 90mins.
- After 90mins, take the whole dish out. Take the lid off and pour some of the juices over the chicken, using a big serving spoon (ovenproof). When all pieces of the chicken are covered, put it back in the oven, uncovered.
- Repeat the last step about 2-3 times every 15mins.
- Take out of the oven, leave to rest for about 10 minutes (covered) and serve with a side dish and salad of your choice.
Thicken the gravy (optional):
- Using a large serving spoon, carefully transfer the gravy out of the roasting dish into a saucepan.
- In a small glass or a mug, mix together plain flour and water and stir with a fork until you get a smooth, cream-like texture.
- Set the saucepan with gravy on medium-high heat and bring to boil. Add the flour mix and keep stirring until the gravy is thick enough. Leave to simmer for 5 minutes and serve.
Looks delicious ..the chicken in Australia has so much water in it anyway ..I wonder if I need to put the boiling water in as well
Country Girl in London
Thank you Alison. I find this way of roasting a little bit healthier, as the boiling water does most of the cooking (steaming), then you roast it uncovered to get some color and crispy skin.
The chicken here in the UK is very fatty in my opinion (at least supermarket ones). I know it sounds strange, but there is always this huge 'fat stain' in the gravy.
Let me know if it was better, if you gonna try it!