Roasted Chicken with Quince

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 quinces, peeled, cored, and cut into wedges 2 quinces, peeled, cored, and cut into wedges
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 32g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, paprika, dried thyme, dried rosemary, salt, black pepper, and lemon juice.
3. 3.
   Place the chicken in a roasting pan and rub the marinade mixture all over the chicken, making sure to coat it evenly.
4. 4.
   Arrange the quince wedges around the chicken in the roasting pan.
5. 5.
   Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the chicken is cooked through and the quince is tender and caramelized.
6. 6.
   Remove the chicken from the oven and let it rest for a few minutes before carving.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Quince — Make sure to choose ripe quinces that are fragrant and have a golden-yellow color. If you can't find quinces, you can substitute them with firm pears for a similar flavor profile.

Tips & Tricks

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Baste the chicken with the pan juices every 30 minutes during roasting to keep it moist and flavorful.
• Serve the dish with a dollop of Greek yogurt on the side for a creamy contrast.

Serving advice

Serve the Roasted Chicken with Quince as the main course of a hearty dinner. Accompany it with a side of fluffy rice or crusty bread to soak up the delicious pan juices.

Presentation advice

Arrange the roasted chicken pieces on a platter, surrounded by the caramelized quince wedges. Garnish with fresh parsley for a pop of color. Serve with a sprinkle of paprika on top for an extra touch of elegance.