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

Author: Gaby Dalkin

4.7 from 3 votes

The perfect 5-ingredient roasted chicken that’s going to get you through every week. Whip out the roasting pan, slather a chicken with spices and then roast 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!

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Prep Time 5

Cook Time 1 25

Total Time 1 30

Course Main Course, Dinner

Cuisine American

Servings servings

Ingredients

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

Cooking a whole chicken doesn't have to be scary! This tastes better than a rotisserie from the store and can give you a great meal plus leftovers.

Nutrition Information

Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

45 Comments

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

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.

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.

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!

This looks fantastic! Perfect weeknight dinner for the family!

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

Love finding new chicken recipes

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.

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 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.