Description
This Perfect Paprika Roasted Chicken recipe features a whole chicken seasoned with a flavorful blend of paprika, garlic, lemon, and fresh herbs, then roasted to golden perfection. The method ensures crispy skin and juicy, tender meat, making it an ideal centerpiece for family dinners or special occasions.
Ingredients
Scale
Chicken
- 1 whole chicken (4-5 pounds) (Remove giblets from the cavity before cooking.)
Seasoning Paste
- 2 tablespoons paprika (Use high-quality paprika for best flavor.)
- 4 cloves garlic, minced (Adds aromatic goodness.)
- 1/4 cup olive oil (Coats the chicken for crispy skin.)
- 1 whole lemon, juiced (Brightens the flavors.)
- 1 tablespoon salt (Adjust according to taste.)
- 1 teaspoon black pepper, freshly cracked (Enhances all flavors.)
Additional Ingredients
- 1 large onion, quartered (Adds sweetness and moisture.)
- a few sprigs fresh thyme or rosemary (For aromatic finish.)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken to crispy perfection.
- Prepare Chicken: Rinse the chicken under cold water and thoroughly pat it dry with paper towels. Place the chicken in a large roasting pan ready for seasoning.
- Make Spice Paste: In a small bowl, combine olive oil, paprika, minced garlic, lemon juice, salt, and freshly cracked black pepper to create a rich, flavorful paste.
- Apply Paste: Rub the prepared spice mixture all over the chicken, making sure to coat the entire exterior and the inside of the cavity for full flavor infusion.
- Add Onions: Arrange the quartered onion pieces around the chicken in the roasting pan to add moisture and sweetness during cooking.
- Roast Chicken: Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the skin turns golden brown and a thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165°F (75°C).
- Baste Midway: Halfway through roasting, baste the chicken with the accumulated pan juices to enhance moisture and deepen flavor.
- Rest Chicken: Once roasted, remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute and the meat to become tender.
- Serve: Carve the rested chicken and serve on a platter, garnished with additional fresh thyme or rosemary if desired for an aromatic finish.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F (75°C) for safety and optimal juiciness.
- Allowing the chicken to rest before carving helps retain its juices for moist meat.
- High-quality paprika significantly enhances the flavor and color of the roasted chicken.
- Adjust salt and pepper according to your taste preferences.
- The quartered onions not only add flavor but also help keep the chicken moist during roasting.