Recipes Ingredients Meat & Poultry Chicken Roasted Paprika Chicken 3.8 (33) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 25, 2021 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 2 hrs 15 mins Servings: 6 This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day. Ingredients 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 Directions 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. Print