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!
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 Burrito Bowls // Mexican Lasagna
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
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I bet your house smelled amazing with this in the oven! Looks so good!
Love the paprika addition!
This looks sooo good Gaby! I’m putting this on our menu right now 😀
I love paprika on so many things, and the color is gorgeous. Would love to see more recipes using it!
Yummmmmm! I need to try this!
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.
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!
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.
Love finding new chicken recipes
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
This looks fantastic! Perfect weeknight dinner for the family!
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!
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.
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.
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
So simple! I need to give this a try, and switch up my weekly roast chicken.
This looks like the most beautiful chicken ever!!
This looks heavenly!
Just a quick question — where do you insert the meat thermometer to check the internal temp?
in the thigh area – but be sure it doesn’t touch the bone!! 🙂
What kind of paprika did you use?
McCormick Paprika – it’s just the traditional Hungarian Paprika… not the smoked paprika
Now that is one gorgeous roasted chicken!!! Love paprika!
This looks amazing, my mouth is watering just thinking about it!
I LOVE THIS! Paprika chicken-I’m on it! Those photos are gorgeous!
This will have them running to the table ! It’s become a family favorite !
If I just use chicken pieces would you bake this about the same length of time? Thanks.
no you’d have to reduce the cooking time so you don’t over cook the chicken! Probably 30-40 minutes!
I am looking to get a legit roasting pan. Do you have any suggestions?! Thanks!
YES!! http://bit.ly/2b6rgvN that’s the one I have and it’s great for chicken, turkey, veggies, you name it
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
this is my favorite turkey of ALL times https://whatsgabycooking.com/herb-roasted-turkey/
do you think this simple rub would work well as beer can chicken?
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.
Mine is in the oven right now, looking forward to dinner tonight!!
Does the chicken have a lot of flavor? I always put spices under the skin and in the cavity.
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!
sure can!
I love this recipe and have made numerous times. Any suggestions for doing in the air fryer instead of oven?
I havent tested it in an air fryer!
This was absolutely delicious! So simple and so delicious.
Delicious and easy! Happy to have leftovers!
Wow! This was incredible. I actually lowered the temp to 325 near the last 30 mins since I had a 6 lbs bird. Incredible. I figure 15 mins / lbs and it was the juiciest ever.