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Roasted Paprika Chicken

This will serve four, and there's enough leftover meat to have chicken salad the following day.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Serves 6
Roasted Paprika Chicken

Source: Everyday Food, September 2003


  • 1 whole roaster chicken (6 to 7 pounds) , rinsed and patted dry
  • 1 tablespoons softened butter
  • 3 tablespoons paprika
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.

  2. In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.

  3. Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees.and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving.

Reviews (4)

  • brianspringfield 23 Dec, 2012

    Made this for guests on Rosh Hashanah and it was fantastic! So easy, so flavorful, and really dramatic when presented whole. Make this recipe--it will become a staple in your repertoire! (I'm making it again tonight, btw. Perfect for cold weather.)

  • dot777 11 Nov, 2010

    How much cayenne? It's in the directions but not the ingred list.

  • happycampr 9 Mar, 2010

    An all time favorite in my house. Chicken is juicy and flavorful. Best of all its super easy.

  • ehguy11 2 Mar, 2008

    One of our all-time favorite recipes which we keep going back to time and again. The dried herbs and spices make a deliciously tender and juicy chicken! Makes great leftovers too.

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