Paprika Roast Chicken

Tie up dinner plans with a fryer, spice, and olive oil. It's as easy as one, two, three.

  • Prep:
  • Total Time:
  • Servings: 4
Paprika Roast Chicken

Source: Everyday Food, April 2007


  • 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


  1. 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.

  2. 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.


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