The talented cooks from Slow Talk have embarked on a new cooking journey with sharing main dish recipes this time. Every week, the assigned cook chooses a cooking category and shares a supper recipe (Don't you just love the logo!). Amy from Destination Anywhere blog started out the challenge with the smoked paprika roasted chicken recipe posted below:
Smoked Paprika Roasted Chicken
2 Tbsp smoked paprika (Plus a bit more for inside the chicken)
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper
1 whole 4-5 pound roasting chicken
1 onion, quartered
1. Preheat oven to 325°F. Rinse the chicken off. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
2. Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread it over the entire surface of the chicken, then place chicken on a shallow baking pan. Sprinkle a bit of paprika into the cavity, and place the cut onion in the cavity.
3. Bake at 325°F for approximately 1 hour and 15 minutes or more. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. I like to cover the breast with foil for part of the time so it doesn't dry out.
4. Let chicken rest for 5 minutes, then carve and serve.
I found some smoked sweet paprika and some smoked hot paprika and couldn't decide which to use, I ended up using one tablespoon each; and it turned out wonderful. I followed the recipe for the paste and had enough to rub some under the skin of the chicken, in the cavity and the whole outside. The bright red color and aroma is brilliant. I tucked half an onion inside the cavity as well, and covered the bird with foil before I put it in the preheated oven at 325F. I cooked the chicken covered for one hour and a forty minutes, then removed the cover and increased the heat to 375F; let it crisp for about 15 minutes and it came out divine. A beautiful red color, crispy skin and delicious taste.
Thanks Amy for choosing this recipe, I don't roast a whole chicken very often, it is good to have the "reason" to do it.
Comments (8)
Ah, covered for 1.45 then uncovered for crispness. I am doing that next time. Could you taste the "hot" paprika?
Looks delicious!!! Thank you for sharing the tip!
Posted by Eden | January 17, 2010 11:49 AM
Posted on January 17, 2010 11:49
Eden, yes, I could definitely feel a little kick form the smoked hot paprika, but the brand I used "Fresh Market" wasn't firey hot, I thought. Maybe it is because it was mixed with smoked sweet paprika, honey and lemon juice. The flavor was very balanced though, a little kick but not overwhelming heat.
Posted by Candi | January 17, 2010 2:03 PM
Posted on January 17, 2010 14:03
Your chicken sounds great!
I want to put the paste more under the skin next time.
Posted by nancyhol | January 17, 2010 11:44 PM
Posted on January 17, 2010 23:44
Glad you liked it!
Posted by amy | January 18, 2010 7:18 AM
Posted on January 18, 2010 07:18
Oh, yes! I'm sure his belly jiggles when he laughs. ;-)
Posted by EG Wow | January 18, 2010 9:05 AM
Posted on January 18, 2010 09:05
This sure was a great start to the suppers! I can't wait to tuck into the leftovers.
Posted by Jerry | January 18, 2010 9:37 AM
Posted on January 18, 2010 09:37
Hi Candi, your dish looks really delicious.... I liked your tip about how to cook the chicken covered and then uncovered. The color and presentation is really wonderful.
I miss being in the group but I am enjoying following along with you and everyone. I'd like to try this Amy's wonderful recipe for sure.
Thanks so much for sharing your tips. I look forward to seeing your next new dish for the week too. Have a great day today!
Posted by Kathy (Trekcapri) | January 18, 2010 10:07 AM
Posted on January 18, 2010 10:07
Yum! I’m salivating here looking at your perfectly roasted chicken. I have Spanish smoked paprika in my pantry and must give this recipe a try.
Posted by Maria I. | January 18, 2010 2:21 PM
Posted on January 18, 2010 14:21