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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 113 kcal

Ingredients
 

  • 1 whole chicken
  • 2½ tbsp butter
  • 1/3 cup sour cream
  • 1 lemon
  • 2 cloves garlic
  • 2½ tsp salt
  • a pinch freshly ground black pepper
  • 1½ tsp paprika
  • red pepper
  • 1/3 cup water
  • fresh herbs green onion, parsley

Instructions
 

  • Wash the whole chicken under cold water, pat it dry, then cut it open along the breastbone and remove any excess skin.
    Wash the chicken carcasses
  • Turn the chicken over, cover it with plastic wrap and use a kitchen mallet to gently pound it flat so it cooks evenly.
    Beat the chicken with a kitchen mallet
  • For the marinade, add freshly ground black pepper, paprika, salt, sour cream, one clove of crushed garlic and red pepper to a deep bowl.
    Prepare the marinade
  • Stir everything with a spoon until you have a smooth, even mixture that coats the spoon.
    Stir all the ingredients
  • Rub the chicken generously on all sides with the marinade, place it in a bowl and leave it to marinate for 1.5–2 hours.
    Coat the chicken on all sides with the marinade
  • When the time is almost up, put the pressure pan on the stove and spread the pieces of butter over the bottom so they melt and cover the surface.
    Spread the pieces of butter
  • Place the chicken in the hot pan breast side down, arranging it as flat and compact as possible.
    Place the chicken in the pan
  • Cover the chicken with a thick plate or another heat resistant dish that fits inside the pan.
    Cover it with a thick plate
  • Put a heavy weight on top of the plate, such as a pot filled with water, and fry over medium heat for 20–25 minutes.
    Place a weight on the plate
  • While the chicken cooks, prepare the sauce: finely chop the green onion and parsley into a bowl, pour in the water and lemon juice, then add the remaining chopped garlic.
    Prepare the sauce
  • Stir with a wooden spoon until the herbs, garlic and liquid are well combined and the sauce looks uniform.
    Stir with a wooden spoon
  • When the skin side is nicely browned, carefully remove the weight and plate, turn the chicken over and cook for another 20 minutes until the other side is also golden.
    When the chicken is browned turn it
  • Transfer the cooked chicken to a large serving platter, keeping it in one piece if possible.
    Transfer chicken to a serving platter
  • Spoon the fresh herb and lemon sauce over the hot chicken tabaka and serve it as a main dish for lunch or holidays, with potatoes, another side dish, cooked vegetables or a simple salad.
    Pour the prepared sauce over the chicken

Notes

  1. For best results, choose a small to medium chicken so it fits comfortably in the pan and cooks evenly under the weight.
  2. Do not skip drying the chicken with paper towels before marinating, otherwise moisture will prevent the skin from browning and crisping properly.
  3. Adjust the heat during cooking: if the butter starts to burn or the skin darkens too fast, lower the heat slightly and continue gently.
  4. Let the chicken rest for 5–10 minutes after cooking before cutting it, so the juices redistribute and the meat stays moist.
  5. If you want a lighter version, you can replace part of the butter with a neutral oil, but keep at least some butter for flavor and color.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 1518mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 738IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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