Pollo entero asado al horno

Ingredientes

• 4 - 5 lbs Chicken
• 1 tbsp Smoked sweet paprika
• 1 tbsp Hot paprika
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 tbsp Olive oil
• 2 tbsp Butter (room temperature)
• 2 tbsp Garlic (minced)
• 3 sprigs Rosemary
• 3 sprigs Thyme
• 1 Lemon (halved)
• 1/2 cup Stock
• 1 tbsp All-purpose flour

Preparación

1. 1

   Prepare the Chicken: Preheat the oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels.

2. 2

   Paprika Rub: In a small bowl, mix the paprika, salt, pepper, and olive oil to form a paste. Rub the paprika mixture all over the chicken, ensuring even coverage.

3. 3

   Garlic Butter Marinade: Combine the softened butter with minced garlic in the same bowl. Gently lift the skin of the chicken and spread half of the garlic butter under the skin, directly onto the meat. Spread the remaining garlic butter over the skin of the chicken.

4. 4

   Stuff the Cavity: Fill the chicken's cavity with rosemary, thyme, and lemon halves. This will infuse the chicken with aromatic flavors.

5. 5

   Roasting: Place the chicken in a roasting pan, breast side up. Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes for a golden, crispy skin.

6. 6

   Making the Gravy: Once the chicken is cooked, transfer it to a cutting board and let it rest for 15 minutes before carving. Place the roasting pan on the stovetop over medium heat. Add the flour to the pan juices and whisk until it forms a smooth paste. Gradually add the chicken broth, whisking continuously to prevent lumps. Simmer the gravy for 5-7 minutes until thickened to your desired consistency. Season the gravy with salt and pepper to taste.