Savory Hungarian Herb-Roast Chicken with Creamy Horseradish Sauce
Experience the delightful flavors of Hungary with this herb-infused roast chicken, perfectly complemented by a creamy horseradish sauce. The oven roasting technique ensures a succulent and golden exterior, while the blend of spices like sweet Hungarian paprika, caraway seeds, and optional porcini powder enhances the depth of flavor. With a delectable stuffing of shallots and lemon zest, each bite of this roast chicken is a celebration of traditional Hungarian cuisine. Serve with Parslied Egg Noodles for an authentic meal that will satisfy your taste buds and warm your heart.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Garlic cloves
4 (smashed)
Kosher salt
1 teaspoon (plus more for seasoning)
Unsalted butter
3 tablespoons (melted)
Sweet Hungarian paprika
1 tablespoon
Dried porcini mushrooms
1 teaspoon (finely ground (optional))
Cracked caraway seeds
1/2 teaspoon
Freshly ground black pepper
to taste
Whole chicken
1 (3-4 pound) (trimmed of excess fat and giblets removed)
Shallot
1 large (sliced (or 1/2 medium red onion))
Lemon
1/2 (zest of, peeled in large strips)
Horseradish
1-2 tablespoons (drained (I use prepared horseradish))
Sour cream
1/4 cup
Instructions
1
Preheat your oven to 425°F (220°C).
2
Begin by smashing the garlic cloves. Sprinkle them with 1 teaspoon of kosher salt and mash them into a coarse paste using the flat side of a large knife. Reserve half of this garlic paste for later.
3
In a small saucepan, melt the unsalted butter over medium heat. Brush some of the melted butter onto the rack of a roasting pan, setting it aside for later use.
4
In the same melted butter, mix the remaining garlic paste, sweet Hungarian paprika, finely ground dried porcini (if using), cracked caraway seeds, and a generous amount of freshly ground black pepper. Cook this mixture over medium heat for about 30 seconds, until fragrant. Allow it to cool slightly.
5
Use the reserved garlic paste to smear the cavity of the cleaned chicken. Stuff the cavity with sliced shallots and strips of lemon zest, maximizing the flavor infusion.
6
Generously brush the spiced butter mixture over the entire chicken, ensuring it is well coated, and season thoroughly with salt.
7
Tuck the chicken wings underneath the back and tie the legs together with kitchen twine to secure them. Position the chicken breast side down on the rack and roast for 35-40 minutes or until the back is golden brown.
8
Carefully remove the roasting pan from the oven. Turn the chicken breast side up, and carefully cut the string holding the legs together, gently spreading the legs apart.
9
Baste the chicken with the pan drippings and continue roasting for an additional 20-25 minutes, or until the breast is golden brown and a meat thermometer inserted into the thigh reads 170°F (77°C).
10
Once cooked, transfer the chicken to a carving board and let it rest for 10 minutes before carving.
11
To prepare the horseradish sauce, whisk the drained horseradish into the sour cream until well blended.
12
Carve the roasted chicken and serve it warm with the creamy horseradish sauce and a side of Parslied Egg Noodles for a satisfying Hungarian meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the flavors in this chicken recipe?
The recipe is inspired by traditional Hungarian cuisine, featuring characteristic ingredients like sweet Hungarian paprika and caraway seeds.
What is the primary spice used in the rub?
The primary spice is sweet Hungarian paprika, which provides a rich color and subtle sweetness.
How should the garlic be prepared for the chicken?
The garlic cloves should be smashed and mashed with a teaspoon of kosher salt into a coarse paste.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C) for roasting.
How is the spiced butter mixture made?
Melt unsalted butter and mix in garlic paste, sweet Hungarian paprika, porcini powder, caraway seeds, and black pepper, then cook for 30 seconds.
Is the dried porcini powder required?
No, the finely ground dried porcini mushrooms are optional, but they add a deeper earthy flavor to the chicken.
What kind of seeds are included in the herb rub?
Cracked caraway seeds are used to provide a traditional Hungarian aromatic profile.
What ingredients are used to stuff the chicken cavity?
The cavity is stuffed with garlic paste, sliced shallots, and large strips of lemon zest.
Can I substitute the shallot for something else?
Yes, if you do not have a large shallot, you can use half of a medium red onion instead.
In what position does the chicken start roasting?
The chicken is initially placed breast side down on the roasting rack.
Why is the chicken roasted breast side down first?
Roasting breast side down for the first 35-40 minutes helps keep the breast meat succulent and ensures the back is golden brown.
How long is the initial roasting phase?
The first stage of roasting lasts between 35 and 40 minutes.
When should the chicken be flipped during cooking?
After the initial 35-40 minutes of roasting, the chicken should be turned breast side up.
What should I do with the kitchen twine halfway through?
When you turn the chicken breast side up, you should carefully cut the string holding the legs together and spread them apart.
What is the safe internal temperature for this roast chicken?
The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 170°F (77°C).
Where should I insert the thermometer to check for doneness?
The thermometer should be inserted into the thigh of the chicken, avoiding the bone.
How long should the chicken rest after coming out of the oven?
The chicken should rest for 10 minutes on a carving board before being carved.
How do I prepare the creamy horseradish sauce?
The sauce is made by whisking 1-2 tablespoons of drained horseradish into 1/4 cup of sour cream.
What is the recommended side dish for this meal?
It is traditionally served with Parslied Egg Noodles for a complete Hungarian-style dinner.
What size chicken is best for this recipe?
A whole chicken weighing between 3 and 4 pounds is ideal.
Do I need to drain the horseradish?
Yes, the recipe specifies using 1-2 tablespoons of drained horseradish, whether fresh or prepared.
How should the lemon be prepared for the stuffing?
The zest of half a lemon should be peeled off in large strips.
What should be done with the pan drippings?
The chicken should be basted with the pan drippings once it has been turned breast side up.
How are the wings and legs secured before roasting?
The wings should be tucked underneath the back and the legs tied together with kitchen twine.
Is this dish considered a savory or sweet recipe?
This is a savory recipe, characterized by herbs, garlic, and a pungent horseradish sauce.
What is the role of the unsalted butter in the recipe?
The butter is used to grease the roasting rack and acts as a base for the spice rub that coats the chicken.
Should I remove the giblets before cooking?
Yes, ensure the chicken is cleaned and any excess fat and giblets are removed before preparation.
Does the recipe require basting?
Yes, basting with pan drippings occurs after the chicken is flipped to the breast-side-up position.
What provides the 'kick' in this dish?
The 'kick' comes from the creamy horseradish sauce served alongside the roast chicken.
How much sour cream is needed for the sauce?
The sauce requires 1/4 cup of sour cream.