Roast Chicken with Paprika and Roasted Garlic

This recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Photography: Christina Holmes


  • Coarse salt
  • 1 tablespoon paprika
  • 1/2 teaspoon dried oregano
  • 1 whole chicken (4 to 5 pounds)
  • 2 large carrots, cut into 2-inch lengths
  • 2 medium sweet potatoes, cut into 3/4-inch wedges
  • 1 head garlic, halved crosswise
  • 3 tablespoons extra-virgin olive oil, divided


  1. Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.

  2. Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.

  3. Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.


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