Smoked Paprika Roasted Chicken


A vibrant coating of smoky paprika is all it takes to turn basic roasted chicken into something special.


  • 5 pounds whole roasting chicken
  • 2 teaspoons salt
  • black pepper
  • 2 tablespoons butter (softened)
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon parsley leaves (dried)
  • 1/2 teaspoon garlic powder


  1. Preheat the oven to 425° F.
  2. Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  3. Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  4. Liberally season the chicken with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity.
  5. With clean hands, rub the softened butter all over the surface of the chicken, and under the breast skin.
  6. Sprinkle the smoked paprika, thyme, parsley, and garlic powder over the entire surface of the chicken, creating a vibrant red coating.
  7. Transfer the chicken breast-side up onto the roasting rack.
  8. Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
  9. Transfer the roasting pan to the middle rack of the preheated oven.
  10. Roast the chicken for 80-90 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
  11. Remove the roasting pan from the oven.
  12. Allow the chicken to rest on the roasting rack for 10 minutes.
  13. Transfer the chicken to a cutting board. Carve as desired, and serve.
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