When you have a crazy week ahead of you, all you really want on Sunday is a nice slow cooked meal to help you get geared up! This slow cooked Paprika Chicken with Gravy is a perfect Sunday dinner that will do just that!
Is it me or does it seem like the older we get the less time we have in a day? I feel like I used to get so much done every week, my to-do lists always completed. But! Now a days I am lucky if come Sunday half my to-do lists are done, and Sunday turns into my makeup day for everything I’ve missed.
If your anything like me you are running around like a crazy person, and what you need is an easy, minimal prep and leave it alone and let cook kind of meal. Minimal mess and easy clean up would be nice too.
That is why I find whole chickens so amazing. They are easy to prep, minimal mess, and make an absolute comforting meal. The plus side is you will have plenty of left overs for other recipes throughout the week. Oh, and when it is cooking your house smells so homey!!
This Paprika Chicken with Gravy is one of my simple Sunday Dinners. It has a slightly Smokey flavor with a hit of spicy warmth, but not too spicy for kids!
Once it has cooked for 90 minutes (low and slow) in the oven you remove it from the cast iron and allow it to rest on a cutting board. This will allow all the juices to settle. If you cut into it right away you release the juices and the poor chicken will be dry. I typically allow it to rest 15 minutes, my gravy is my timer once it is done it is time to carve the chicken.
Now, as I promised to share on Facebook earlier this week here is the secret to no clump homemade gravy! My mom was visiting and corrected my graving cooking skills with her little secret, and I believe she was taught this trick by her mother. The trick is to take a jar with a lid, like a mason jar, and place your mixing liquid and the flour into the jar. Next you will place the lid on and shake until most the flour clumps have dissolved. Once you reduce the drippings (that remain in the cast iron you removed your chicken from over medium heat) just pour the mix from the jar into the remaining drippings whisk it until it thickens up, and it thickens up pretty quick!
Most recipes will tell you once you reduce the drippings in the pan you cooked the chicken in to whisk in the flour and slowly add the mixing liquid. Now with the standard way I have made none clumpy gravy, however, there was a lot of whisking involved, and it took longer to make. That is why I like the shaking jar technique. Either way take your pick make the gravy and your tummy will thank you!!
As for sides, my advice is keep them simple. Nothing goes better with chicken and gravy than mashed potatoes, that’s why I paired this chicken with Buttery Red Potato Rustic Mash. For a veggie Simple Salt and Pepper Roasted Green Beans that you place in the oven for 15 minutes once you pull the chicken out, they will become slightly roasted and they will still be slightly crispy.
Remember to check back on Tuesday to find out what I did with the left over chicken!!
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Whole Roasted Paprika Chicken
- 4 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp oregano
- 1 tbsp parsley
- 2 tsp salt
- 2 tbsp olive oil
- 2 tbsp butter unsalted
- 1 tsp Worcestershire sauce
- 2 tbsp flour
- 2 + cups milk
- 1/2 tbsp freshly cracked pepper optional
- Pre-heat oven to 325 degrees
- In a small mixing bowl combine paprika, garlic, onion powder, oregano, parsley, and salt.
- Take your whole chicken, in the sink rinse out the cavity and the outside. Lay the chicken breast side up in a cast iron skillet, or an oven and stove safe pan.
- Drizzle the outside of the chicken with olive oil
- Take the seasoning in the small mixing bowl and rub all over the outside of the chicken, and some on the inside of the cavity.
- ****Wash your hands before moving on so not to contaminate your kitchen****
- Now take the two tablespoons of butter and chop each tablespoon into 4 chunks. Place it in the cast iron pan around the chicken.
- Place chicken in oven and allow to cook for 75 minutes. After 75 minutes raise the temp to 400 and cook for another 15 minutes.
- Remove cast iron from oven. Take chicken out of pan and place chicken on a cut board and allow to rest.
- Take the pan you cook the chicken in and place it on the stove over medium high heat. Allow dripping to reduce slightly.
- While drippings are reducing, take milk, Worcestershire, flour, and pepper (optional) and place all into a jar with a lid.
- Place lid tightly on jar and shake vigorously.
- Return to pan with drippings and carefully pour the contents of the jar into the drippings. Whisk all together until it is slightly thick and smooth. If it gets too thick add a little milk and whisk, only add a little at a time because you don’t want your gravy too runny.
- Carve the chicken, serve and enjoy