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 Burrito Bowls // Mexican Lasagna

Dads Paprika Roasted Chicken
Paprika Roasted Chicken Recipe

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!
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Course Main Course, Dinner
Cuisine American
Servings 6 servings


  • 2 tablespoons paprika
  • 1-2 teaspoon garlic salt
  • ½ teaspoon freshly cracked black pepper
  • 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.


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

Calories: 545kcal | Carbohydrates: 2g | Protein: 38g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 210mg | Sodium: 602mg | Potassium: 490mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3247IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 4mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. 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.

  2. 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

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

4.67 from 3 votes (1 rating without comment)

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