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



Ingredient Checklist


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

  • 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.

  • 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.

Reviews (4)

33 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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.)
Rating: Unrated
How much cayenne? It's in the directions but not the ingred list.
Rating: Unrated
An all time favorite in my house. Chicken is juicy and flavorful. Best of all its super easy.
Rating: Unrated
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.