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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

42 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
I have made this roast chicken many, many times, and each time it turns out amazing! I've done it with both small and larger chickens, adjusting the cooking time. I don't change anything with the paprika/salt/oil. It's all this needs. Great with roasted veggies (I just toss in oil, salt & rosemary and throw them on the same pan).