Polish Kurczak Pieczony, Roast Chicken, Farmhouse Style

📍 Where this dish comes from: Masurian Lake District (Mazury)
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Kurczak pieczony is the Polish Sunday roast, a whole chicken seasoned simply with marjoram and garlic and roasted low and slow until the skin crisps and the meat falls from the bone. It’s naturally keto as written, needing no adaptation at all.

What You’ll Need

Polish Kurczak Pieczony, Roast Chicken, Farmhouse Style

A genuine Sunday centerpiece — whole chicken roasted slowly until the skin turns deeply golden.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Course: Main Course

Cuisine: Polish

Servings: 6 servings

Calories: 410kcal

Ingredients

• 1 whole chicken about 4–5 lbs
• 4 tbsp butter softened
• 4 cloves garlic minced
• 2 tsp marjoram
• 1 lemon halved
• Salt and pepper to taste

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Instructions

• Preheat oven to 375°F (190°C).
• Pat chicken dry and let come to room temperature, about 20 minutes.
• Mix softened butter with garlic, marjoram, salt, and pepper.
• Rub the butter mixture generously over and under the skin of the chicken.
• Stuff the cavity with the lemon halves.
• Roast 1 hour 15 minutes to 1 hour 30 minutes, until a thermometer inserted in the thigh reads 165°F (74°C) and the skin is deeply golden.
• Rest 10 minutes before carving.

Nutrition

Serving: 1serving | Calories: 410kcal | Protein: 38g | Fat: 28g

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Health Benefits

• Chicken provides complete, lean protein with minimal carbohydrate.
• A minimal-ingredient roast that lets real technique — not sauces or breading — do the work.
• Garlic adds allicin, a compound studied for its immune-supporting properties.

Pairs Well With

• Polish Mizeria, Cucumber & Sour Cream Salad
• Polish Buraczki, Braised Beetroot Side