Dinner Tonight: Paprika Roast Chicken Recipe – a delicious recipe with chicken, paprkia, kosher salt, garlic, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 400 degrees. Loosen the skin of the chicken by carefully sticking your fingers between the skin and the meat. It's best to get half of the breast done from the bottom of the bird, and then loosening the skin from the hole on top to get the other half. The legs require a little more patience. You'll have to go from the base of the leg and work from there. The skin tears easily, so be careful.
2
Mix together the paprkia, salt, garlic powder, and cayenne pepper. Rub the seasoning underneath the skin where ever possible. Be sure to sprinkle in the cavity of the bird. Try to leave a tablespoon or so to sprinkle on at the end.
3
Place in a roasting pan, and stick in the oven. Cook for about 50 minutes to an hour, or until the temperature is right around 165. Remove and let rest for 10 minutes. Then carve up and serve. Sprinkle a little of the reserved shake on at the end.
45
kcal
Calories
1
g
Fat
1
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 chicken, 2 tablespoons paprkia, 2 tablespoons kosher salt, 2 teaspoons garlic powder, and more.
Yes, Dinner Tonight: Paprika Roast Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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