Smoked Paprika Roast Chicken – The Delish Recipe

This show-stopping Smoked Paprika Roast Chicken is a flavorful masterpiece that’s sure to impress! With a blend of aromatic spices and a rich, smoky kick, this mouthwatering bird is the perfect centerpiece for any gathering. Tender, juicy, and full of flavor, it’s a crowd-pleaser that’s sure to disappear in no time!

Ready Time

2 hrs

Yields

9 servings

Ingredients

1 large whole chicken, 4-4.5 lbs, giblets removed
2 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

Instructions

Preheat your oven to 425°F (220°C).

Take that beautiful whole chicken and rinse it under cold water, then pat it dry with paper towels, making sure to get rid of any excess moisture.

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.

Now, take that tasty mixture and sprinkle it all over the chicken, making sure to get some under the skin as well.

Next, drizzle the olive oil all over the chicken, making sure it’s fully coated.

Place the chicken in a roasting pan, breast side up, and put it in the preheated oven.

Roast the chicken for about 45-50 minutes per pound, or until it reaches an internal temperature of 165°F (74°C).

Baste the chicken with the pan juices every 30 minutes or so to keep it nice and moist.

Once the chicken is done, remove it from the oven and let it rest for at least 20-30 minutes before carving and serving.

Slice it up and serve to your hungry crew! You should get around 9 servings out of this delicious bird.

Notes

For a crisper skin, make sure to pat the chicken dry thoroughly with paper towels before applying the spice mixture and olive oil.

If you have time, let the chicken sit at room temperature for about 30 minutes before roasting to ensure more even cooking.

Don’t overcrowd the roasting pan, as this can affect air circulation and prevent the chicken from cooking evenly.

To check for doneness, insert a meat thermometer into the thickest part of the breast and thigh, avoiding any bones or fat.

Let the chicken rest for at least 20-30 minutes before carving to allow the juices to redistribute, making it easier to carve and more tender when served.