Roasted Paprika Chicken

Roasted Paprika Chicken
Prep Time:
5 mins
Total Time:
2 hrs 15 mins

This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.


  • 1 whole roaster chicken (6 to 7 pounds) , rinsed and patted dry

  • 1 tablespoon softened butter

  • 3 tablespoons paprika

  • 1 ½ teaspoons coarse salt

  • 1 ½ teaspoons dried thyme

  • ¼ 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. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

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