Paprika Roast Chicken
Tie up dinner plans with a fryer, spice, and olive oil. It's as easy as one, two, three.
- 1 tablespoon paprika
- Coarse salt and ground pepper
- 1 broiler/fryer chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry
- 1 tablespoon olive oil
Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.