Today is the start of Sunday's Slow Supper. Amy got us started with a delicious Smoked Paprika Roasted Chicken. Here is Amy's recipe.
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 cooked this at my daughter's place and we both declared it delicious!
I followed everything, well, pretty much - but at the end of the 1 and a quarter hour I thought the chicken can do a bit more cooking. So I returned the roast in the oven for another 20 minutes. I also put some of that "rub" inside the cavity of the chicken instead of just on its outer body. Perhaps that is why my chicken is paler than most of the others. I did not end up with a crispy chicken skin which I must confess I love, so maybe it was better for me that way.
Thank you for a great start, Amy! I definitely want to do this again... Afterall, I have more Smoked Paprika. :)