No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Paprika Chicken

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

  • prep: 5 mins
    total time: 2 hours 15 mins
  • servings: 6

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, September 2003

Reviews (4)

  • 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.)

  • 11 Nov, 2010

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

  • 9 Mar, 2010

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

  • 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.