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
- 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
Mine is in the oven right now, looking forward to dinner tonight!!
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.
do you think this simple rub would work well as beer can chicken?
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/
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
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!
This will have them running to the table ! It's become a family favorite !
I LOVE THIS! Paprika chicken-I'm on it! Those photos are gorgeous!
This looks amazing, my mouth is watering just thinking about it!
Now that is one gorgeous roasted chicken!!! Love paprika!
What kind of paprika did you use?
McCormick Paprika - it's just the traditional Hungarian Paprika... not the smoked paprika
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!! 🙂
This looks heavenly!
This looks like the most beautiful chicken ever!!
So simple! I need to give this a try, and switch up my weekly roast chicken.