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Grandma’s Chicken Roast Revisited

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Adjust Servings:
Chicken Roast
10 Chicken Legs Or 5 chicken Thighs
2 Onions
5 Tbsp oil
2 Cloves Garlic Peeled and chopped
1 Tbsp Paprika
1 Tbsp Kosher Salt
1 Tsp Black Pepper
1/2 Tsp Crushed Red Pepper
1/2 - 1 Cup chicken stock
5-6 Potatoes Optional: 5-6 medium-big Yukon Gold potatoes
1 Tbsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Paprika

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Grandma’s Chicken Roast Revisited

  • chicken
  • Gluten Free
  • Slow Cooked
  • 3.5 Hours
  • Serves 8
  • Medium


  • Chicken Roast

  • Potatoes



Or The Best Chicken Roast In My Biased Opinion…

I’ve had this chicken roast countless of times. Every time we visited our grandparents we asked for it and often we didn’t even have to ask…

We usually eat this chicken roast with potatoes that we cook in the roast juices after it’s done. To be honest, we usually fought over the potatoes more than over the chicken but we ate both with equal enthusiasm!

Don’t be put off by the log time it takes to make this recipe. To develop a rich flavour it is necessary to let it cook for a long time. I can promise though that this chicken will be super juicy and flavourful.

Some Tips and Guidelines:

  • Use a big pot where you can place all the chicken legs and for each to be in contact of the pot
  • Furthermore, Cast Iron pots work the best but just use what you have and it should be fine
  • Fresh and organic chicken gives better results than defrosted one
  • When Making the roast don’t add too much liquids in the beginning because the chicken has liquids of its own. Adding too much liquids will poach the chicken instead of roasting it and that’s a completely different flavour…


Do You need more ideas on how to use chicken legs or thighs? then maybe try making Oyakodon or Indian Butter Chicken.

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15-20 Minutes

Closing The Chicken

Add two tablespoons of oil to a big pot set on a medium-high heat. Add the chicken legs (preferably in two batches).
Sear the legs till lightly browned, about two minutes from each side. Season well with salt and pepper each side. Remove and set aside.
Reduce the heat to medium and add the onions. Saute them for around 10 minutes will they are light golden. Add the garlic in the last minute.

2 Hours

Making The Roast

Add the chicken legs back and heat them in the onion mix for two minutes. Add the paprika and half a cup of chicken stock. Cook for 1.5-2hrs on a low-medium heat with lid covered. Make sure to check for liquids and if needed add 1/2 cup of stock.
Remove the legs and keep aside. The roast is now ready and can be served over rice.

40-50 Minutes

Optional: Adding Potatoes

Though this step is optional I highly recommend adding potatoes!
Peel and dice the potatoes to about an inch size cubes.
Add to the roast liquids and season well with salt, pepper and paprika, stir and let it cook for 40 minutes with a lid on.
Add the chicken back, stir gently and cook for 10 more minutes.


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