Polish Kurczak z Rożna, Rotisserie Chicken

📍 Where this dish comes from: Masurian Lake District (Mazury)
Discover the history of this region →

Kurczak z rożna — rotisserie chicken — is a genuine Polish street food staple, sold from spit-roasters outside grocery stores and markets across the country. This oven version uses the same paprika-forward marinade for that same recognizable flavor.

What You’ll Need

Polish Kurczak z Rożna, Rotisserie Chicken

Poland's beloved street-side rotisserie chicken, rebuilt for a home oven.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Course: Main Course

Cuisine: Polish

Servings: 6 servings

Calories: 400kcal

Ingredients

• 1 whole chicken about 4–5 lbs, spatchcocked
• 3 tbsp oil
• 2 tbsp sweet paprika
• 1 tbsp smoked paprika
• 4 cloves garlic minced
• 1 tsp dried marjoram
• Salt and pepper to taste

Get Recipe Ingredients

Instructions

• Spatchcock the chicken by removing the backbone and pressing it flat.
• Whisk oil, sweet paprika, smoked paprika, garlic, marjoram, salt, and pepper together into a paste.
• Rub the paste all over the chicken, under the skin where possible.
• Cover and refrigerate at least 4 hours, ideally overnight.
• Preheat oven to 425°F (220°C).
• Roast chicken skin-side up on a rack for 45–50 minutes until deeply golden and a thermometer reads 165°F (74°C) in the thigh.
• Rest 10 minutes before carving.

Nutrition

Serving: 1serving | Calories: 400kcal | Protein: 36g | Fat: 26g | Fiber: 1g

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Health Benefits

• Chicken provides complete, lean protein with minimal carbohydrate.
• Paprika adds antioxidant compounds along with its distinctive color and flavor.
• Spatchcocking allows for faster, more even cooking than a whole roasted bird.

Pairs Well With

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