Recipes Ingredients Meat & Poultry Chicken Paprika Roast Chicken 3.1 (42) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 25, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr 15 mins Servings: 4 Tie up dinner plans with a fryer, spice, and olive oil. This paprika roast chicken as easy as one, two, three. Ingredients 1 tablespoon paprika Coarse salt and ground pepper 1 broiler/fryer chicken (3 ½ to 4 pounds), giblets and liver discarded, patted dry 1 tablespoon olive oil Directions 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. Rate it Print