Roast Chicken With Paprika


Roast chicken with paprika is a favorite when my family gathers together. It’s been passed down from generation to generation on the island of Majorca, where I’m from. This is a simple yet tasty recipe, perfect as a snack. 

This is my classic roast chicken recipe with a twist. Try this simple roast chicken recipe and you’ll be having roast chicken for dinner next week! So throw away the garlic butter, it’s all about paprika these days!

Roasted Paprika Chicken


Roasted Paprika Chicken

Recipe Summary


20 mins


40 mins


5 mins


1 hr 5 mins


Makes 6 to 8 servings


Ingredient Checklist

  • 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 Checklist

  • Step 1Stir together first 5 ingredients to form a paste.
  • Step 2Spread 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.
  • Step 3Bake 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.

Roast Chicken with Paprika and Roasted Garlic

This roast chicken recipe comes from Martha’s book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, Paprika and garlic add delicious flavor to this one-pot meal. 


Roast Chicken with Paprika and Roasted Garlic


Ingredient Checklist

  • Coarse salt
  • 1 tablespoon paprika
  • 1/2 teaspoon dried oregano
  • 1 whole chicken (4 to 5 pounds)
  • 2 large carrots, cut into 2-inch lengths
  • 2 medium sweet potatoes, cut into 3/4-inch wedges
  • 1 head garlic, halved crosswise
  • 3 tablespoons extra-virgin olive oil, divided


Instructions Checklist

  • Step 1Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
  • Step 2Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
  • Step 3Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.

Paprika & Cinnamon Roast Chicken with Lentils

  • SERVES: 6
  • PREP TIME: 15 min
  • COOK TIME: 1 hr 15 min
  • CALORIES: 341

Warmly spiced with paprika, cumin and cinnamon, this deceptively easy roast chicken with lentils and yogurt sauce is a one-pot wonder that’s a sure-fire hit with young and old.

A One-Pot Roast Chicken-and-Lentil Dinner for the Ages

We feel like this one-pot roast chicken recipe is one that is just made to be memorized and passed down and made on the regular in many homes. At least, we think it’s good enough to deserve that honor! It’s a one-pot meal, which makes it easy—easy clean up, easy on the brain, easy easy easy. It’s a complete meal that is gluten-free, low-carb and healthy—check, check check. It’s not boring—did we mention the chicken is spiced with paprika, cinnamon and cumin?—but it’s not spicy or especially challenging. In other words, it’s interesting enough for adults, but many kids will love it, too! Last but not least, this roast chicken recipe just unusual enough, just elegant enough that you could even serve it to company and feel like you’re giving people a new (or at least refreshing) gustatory experience, without breaking a sweat (or doing a zillion dishes).

Everything You’ll Need To Make This Paprika-Cinnamon Yogurt Chicken Recipe

To add extra moisture and a super luscious flavor, slather the whole chicken in a warmly spiced, lemon-tinged yogurt sauce before roasting. It’s a riff on, well, a lot of dishes, really! You’ll see chicken marinated in yogurt in the cuisines of Greece, Morocco, India, and beyond. If you use it as a true marinade, lactic acid in yogurt tenderizes the chicken slowly—much more slowly than a harsher acid, like lemon or vinegar. But, for this roast chicken recipe, we just coat the whole chicken with yogurt sauce right before roasting, and it still brings a lovely, extra flavor and acts as an added moisture-lock. Here’s everything you’ll need to make this delicious chicken and lentil recipe:

  • Brown lentils
  • A whole chicken
  • Chicken stock
  • Carrots
  • Greek yogurt
  • Lemon
  • Garlic powder
  • Paprika
  • Cumin
  • Cinnamon

How to Make One-Pot Roast Chicken and Lentils

We’ve taught you how to make a classic, whole roast chicken.. We’ve spiced one up with Thai chiles and red curry. We’ve spatchcocked a whole chicken and thrown it on the grill for a perfect char. And while we adore all of these whole chicken recipes, none of them make for a whole meal. All that effort, and you’ve still got to come up with sides. Today though, we’re all about this whole roast chicken recipe that doubles as a one-pot meal! It’s not just about efficiency—though it is wonderfully efficient. Roasting the whole chicken—generously spiced with paprika, cinnamon and cumin—over a bed of lentils means that the lentils become infused with the super-flavorful chicken drippings that are drawn out during cooking, resulting in a deliciously hearty, cohesive chicken and lentil dinner. Here’s how to make this delicious roast chicken and lentil recipe:

  1. Mix the lentils and stock together and bring them to a simmer.
  2. Meanwhile, pat the chicken dry with a towel, and salt it.
  3. Whisk together the yogurt sauce, and use about 1/4 cup of it to coat the chicken. Save the rest for later.
  4. Carefully lay the whole chicken on the lentils. Add the carrots, too.
  5. Into the oven! Plan on about 15 minutes per pound of chicken, so for a 3.5 lb bird, your cook time will be roughly an hour. But always use a thermometer to check for doneness. For a whole roast chicken, you’re looking for an internal temp of 165° F.
  6. Serve with the rest of the yogurt sauce!

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