Paprika Roasted Chicken


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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

5 from 1 vote


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


  • Pre-heat oven to 450 degrees F and pat the chicken dry with paper towel.
  • Mix together the paprika, garlic salt and pepper and spread evenly over the entire surface of the chicken.
  • Place the chicken on a roasting rack in a roasting pan. The rack is essential so the entire chicken gets crispy.
  • 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.
  • 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.

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

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Recipe Rating


  1. Julie @ Table for Two

    I bet your house smelled amazing with this in the oven! Looks so good!

  2. Natalie | Paper & Birch

    This looks sooo good Gaby! I’m putting this on our menu right now 😀

  3. Monika

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

  4. Michelle @ The Complete Savorist

    I love paprika on my chicken. It is always my secret ingredient when just doing a simple pan-sear, but this takes it to a whole new level. I can’t wait to give this a try.

  5. Aimee @ Simple Bites

    Yes. Yes, please and thank you. And I was just wondering what was going to replace my fresh herbs in my weekly roast chicken. Thanks, Gaby!

  6. Kelly

    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.

  7. Monique Allard

    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

  8. Amy @ Thoroughly Nourished Life

    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!

  9. Helen Kennedy

    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.

  10. Jocelyn (Grandbaby Cakes)

    This chicken looks so flavorful that I think I would eat the entire pan. Flavorful chicken spiced to perfection is so my favorite thing in the world.

  11. Susan Rebillot

    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!

  12. Brandon @ Kitchen Konfidence

    So simple! I need to give this a try, and switch up my weekly roast chicken.

  13. Daniel

    Just a quick question — where do you insert the meat thermometer to check the internal temp?

    • Gaby

      in the thigh area – but be sure it doesn’t touch the bone!! 🙂

    • Gaby

      McCormick Paprika – it’s just the traditional Hungarian Paprika… not the smoked paprika

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  17. Chief cook and bottle washer !

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

  18. Rene

    If I just use chicken pieces would you bake this about the same length of time? Thanks.

    • Gaby

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

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  22. Lindsay

    I am looking to get a legit roasting pan. Do you have any suggestions?! Thanks!

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  25. Martina

    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

  26. Cheryl

    do you think this simple rub would work well as beer can chicken?

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  29. brushjl

    i agree with all of the above, this is one great roasted chicken recipe. it’s so easy to roast your own rather than paying the grocery story to do it for you. this gives you lovely roasted chicken for additional recipes, and the bones make a great stock.

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  31. Dominique

    Does the chicken have a lot of flavor? I always put spices under the skin and in the cavity.

  32. Logan

    Could you sneak some veggies under the rack or would that somehow make for soggy skin? I can’t get enough roasted veg w those divine chicken juices!

  33. Laura Hoffman

    I love this recipe and have made numerous times. Any suggestions for doing in the air fryer instead of oven?