Smoked Paprika Roasted Chicken

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Line a roasting pan with aluminum foil, and position a roasting rack in the pan.

3. 3

   Remove the giblets from the cavity of the chicken and discard.

4. 4

   Liberally season the chicken inside and out with the salt, and black pepper to taste.

5. 5

   With clean hands, rub the butter all over the surface of the chicken, and under the breast skin.

6. 6

   Sprinkle the smoked paprika, thyme, parsley, and garlic powder over the entire surface of the chicken.

7. 7

   Place the chicken on the roasting rack breast side up. Tie the legs together with kitchen twine and tuck the wing tips beneath the body of the chicken.

8. 8

   Roast the chicken for 60-80 minutes on the middle rack of the oven until the thickest part of the chicken breast reaches an internal temperature of 160u00b0F.

9. 9

   Check to see that chicken is done. Remove from oven or add time as needed.

10. 10

    Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.