Paprika Roasted Chicken

Is there really anything better than a Paprika Roasted Chicken? I’m talking about whipping out the roasting pan, slathering the chicken with spices and then roasting it in the oven for a little over and hour, so by the time it’s cooked, your entire home smells like the most delicious meal ever? It’s one of my favorite fall meals and just wait till you see what you can do with it!

Paprika Roasted Chicken

Oven Roasted Chickens have long been one of my favorite comfort foods. Especially when I’m at home with my parents and my dad whips up a few on a Friday night. The skin is perfectly crispy and delicious. The meat is succulent, perfectly seasoned and moist (ugh I hate using that word but it is!!). And I’ve been known to make 2 at a time so I can shred the meat on any leftovers and use it in any number of recipes.

Basically this is the perfect 5-ingredient roasted chicken that’s going to get you through every week. Straight from my dad, to me, to you!

BUT! Before we get to the recipe… here’s a ton of different ways you can use any leftover chicken:

Greek Chicken Stuffed Pitas // Chicken Tortilla Soup // BBQ Chicken Quinoa Salad // Quinoa Chicken Bake // Quinoa Burrito Bowls // Mexican Lasagna

Dads Paprika Roasted Chicken

 

Paprika Roasted Chicken Recipe

Paprika Roasted Chicken

Paprika Roasted Chicken

Ingredients

  • 2 tablespoons paprika
  • 1-2 teaspoon garlic salt
  • ½ teaspoon freshly cracked black pepper
  • 1 4-pound roasting chicken
  • ¼ cup butter, melted

Instructions

  1. Pre-heat oven to 450 degrees F and pat the chicken dry with paper towel.
  2. Mix together the paprika, garlic salt and pepper and spread evenly over the entire surface of the chicken.
  3. Place the chicken on a roasting rack in a roasting pan. The rack is essential so the entire chicken gets crispy.
  4. Roast the chicken for 1 hour and 15 minutes. 25 minutes into roasting, reduce the heat to 350 degrees F and baste the chicken with the melted butter. Repeat the basting process every 15 minutes with the remaining butter.
  5. Once done, a meat thermometer should register at 165 degrees F and the juices should run clean. Remove from the oven and tent with tin foil for 10 minutes before carving.
http://whatsgabycooking.com/paprika-roasted-chicken/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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40 Comments

  1. I love paprika on so many things, and the color is gorgeous. Would love to see more recipes using it!

  2. I’ve made this before and it was delicious! it was from another blog. Although I don’t think the recipe had garlic powder. Will try that.

  3. I cooked one this w/e….my trick for juicy breasts, half the time you cook it breasts side down and you finish breasts side up, my mother did that, it makes a big difference….
    Last week on your blog I learned something about freezing TUVM

  4. Paprika is ‘having a moment’ in our house lately so I am sure this chicken will go down very well with the boyfriend! Thanks for sharing Gaby 🙂 I can just imagine leftovers of this in some cheesy quesadillas or perhaps crowning a big green salad!

  5. Yum! I make a stuffed version of this, I use a mixture of couscous with garlic, butter and almonds and raisins. It takes a little longer to cook but worth it. I make a gravy with the chicken juices, some lemon juice, tomato puree and stock to go with it.

  6. This is one gorgeous roast chicken! If I could have one final meal, it would include roast chicken! This is the first one that I have seen spiced with paprika, but it makes perfect sense! I pinned the recipe and will try it! Thanks!
    Susan

  7. This will have them running to the table ! It’s become a family favorite !

    1. no you’d have to reduce the cooking time so you don’t over cook the chicken! Probably 30-40 minutes!

  8. Hi Gaby! This sounds amazing! Was wondering if it could be used/modified for a turkey? We got an extra one sitting in our freezer and would love to use it soon!! Any suggestions? Or even other recipes or pinters. I have very little experience roasting turkeys haha. Thanks in advance, Martina

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