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Sunday Slow Suppers #1: Smoked Paprika Roasted Chicken


Amy started us off with a delicious roasted chicken with smoked paprika.

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.

After an hour and 15 minutes, my chicken looked like this.


I rarely eat chicken skin, but when I do, I like it charred and crispy. The chicken's internal temperature was not quite done, so I cranked the oven up to 400 and let it cook another 20 minutes. It was cooked, juicy and the skin was delicious!


I will definitely make this again. Thanks, Amy!

Comments (2)


Glad you enjoyed!

My chicken also needed a longer cooking time. Your crisped bird looks delicious!


Great chicken, wasn't it? I don't eat the skin very often, but your crispy skin looks so good!

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