Name: Roasted Paprika Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 5 min
Yield: 8
Ingredients: ¼ cup smoked paprika; 2 tablespoons chopped fresh thyme leaves; 3 tablespoons extra virgin olive oil; 2 teaspoons kosher salt; 1 teaspoon coarsely ground pepper; 5 pounds assorted chicken pieces; 2 lemons, thinly sliced; Garnishes: lemon slices, fresh thyme sprigs

Jump to Recipe

Roasted Paprika Chicken recipe

Southern Living, November 2007

So, I’ve made this twice and apparently haven’t blogged about it once. We have a convection oven with a rotisserie spit, so I usually make this in that oven instead of roasting it in the regular oven. It’s a lot cooler in our kitchen when we use that oven as opposed to the regular one.

This GOOD! I mean, really good. Lick your fingers good! I love the taste of lemon in the meat. It’s just enough to enhance the flavor of the smoked paprika. I put the ends of the lemon inside the cavity of the chicken for a little more flavor.

It does make a rather large mess on your hands. My fingernails are usually a little orange when I’m done spreading the mixture and finally putting it on the spit, which is NO easy task!! But it’s well worth it.

You could use regular paprika if you don’t have the smoked. I didn’t have enough of the smoked so I used half and half. Being as I’ve made this twice, it’s definitely on the make again list.

Measuring cups and spoons

Cutting board

Roasting pan (or convection oven with spit, or grill even)

Roasted Paprika Chicken

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.

No Ratings

Ingredients

¼ cup smoked paprika
2 tablespoons chopped fresh thyme leaves
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
5 pounds assorted chicken pieces
2 lemons, thinly sliced
Garnishes: lemon slices, fresh thyme sprigs

Instructions

Stir together first 5 ingredients to form a paste.
Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.
Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.

Notes

Recipe by Southern Living November 2007

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 617Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 331mgSodium 573mgCarbohydrates 5gFiber 2gSugar 1gProtein 75g