Paprika and Garlic Roast Chicken


(1 vote) 5 1

This is a whole roasted chicken that tastes wonderful and is simple to make.

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East Troy, WI


  • 1 Tbs. paprika
  • 1 Tbs. garlic powder
  • 2 tsp. coarse salt
  • 2 tsp. black pepper
  • 1 Tbs. extra virgin olive oil
  • 1 3.5-4-lb. whole roasting chicken, giblets and liver discarded, patted dry

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Preheat oven to 475 degrees. In a small bowl, combine paprika, garlic, salt and pepper. Season chicken cavity with about 1/4 of mixture. Place chicken breast side up, on a rack set on a roasting pan. Using kitchen twine, tie the legs together, and tuck wings under.

Rub chicken with oil. Sprinkle the remaining paprika mixture all over chicken. Roast uncovered until dark, about 15-20 minutes. Cover loosely with aluminum foil; continue to roast until an instant read thermometer inserted in thickest part of thigh (avoiding the bone) reads 165 degrees, about 40 minutes more.

Transfer to a platter and let rest for 10 minutes before serving.

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