Best 7 Paprika Roast Chicken Recipes

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Embark on a culinary journey to savor the delectable Paprika Roast Chicken, a symphony of flavors that will tantalize your taste buds. This dish is a delightful blend of paprika's vibrant color and aromatic essence, expertly paired with succulent chicken, roasted to perfection. As you delve into this article, you'll discover a treasure trove of recipes that showcase the versatility of paprika. From the classic Paprika Roast Chicken, a timeless favorite, to the tantalizing Paprika Chicken and Potatoes, a one-pot wonder, each recipe promises a unique taste experience. Whether you prefer the simplicity of Paprika Chicken Breast, perfect for a quick weeknight meal, or the hearty goodness of Paprika Chicken Stew, a comforting dish for chilly evenings, you'll find a recipe to suit your palate. So, prepare to be captivated by the magical allure of paprika as you explore the diverse and delectable recipes within this article.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES



Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes image

Provided by Molly Stevens

Categories     Chicken     Herb     Potato     Roast     Dinner     Winter     Thyme     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings (plus leftovers)

Number Of Ingredients 7

2 (5-pound) roasting chickens
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
2 tablespoons plus 2 teaspoons olive oil
*Sometimes called hot Pimentón de La Vera; available at some supermarkets and at tienda.com.

Steps:

  • Butterfly the chicken.
  • Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
  • Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
  • Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
  • Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

PAPRIKA ROAST CHICKEN



Paprika Roast Chicken image

Tie up dinner plans with a fryer, spice, and olive oil. This paprika roast chicken as easy as one, two, three.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 4

1 tablespoon paprika
Coarse salt and ground pepper
1 broiler/fryer chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry
1 tablespoon olive oil

Steps:

  • Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
  • Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE



Roast Chicken with Cumin, Paprika and Allspice image

The Middle Eastern spices infuse a wonderful, exotic flavor to the chicken. The aroma of this roasting in your oven may inspire you to belly dance!

Provided by yooper

Categories     Chicken Breast

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (6 lb) roasting chickens
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large lemon, halved

Steps:

  • Preheat oven to 375.
  • Rinse chicken; pat dry.
  • Place chicken on rack in large roasting pan.
  • Stir oil and next 7 ingredients in small bowl to form paste.
  • Rub spice paste all over chicken.
  • Roast chicken 1 hour.
  • Squeeze juice from lemon halves over chicken, place lemon halves inside main cavity.
  • Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175, about 1 hour longer.
  • Transfer to platter, let stand 15 minutes.

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC



Roast Chicken with Paprika and Roasted Garlic image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

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

Steps:

  • Preheat 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.
  • Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
  • Flip 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 ROAST CHICKEN WITH SWEET ONION



Paprika Roast Chicken with Sweet Onion image

Provided by Ian Knauer

Categories     Chicken     Onion     Roast     Quick & Easy     Dinner     Cinnamon     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut into 1/2-inch wedges

Steps:

  • Preheat oven to 500°F with rack in upper third.
  • Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
  • Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

PAPRIKA ROAST CHICKEN WITH SWEET ONION



Paprika Roast Chicken With Sweet Onion image

This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).

Provided by blucoat

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 tablespoon honey (optional)
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne (depending on how much spice you like)
1 1/2 teaspoons salt
1 teaspoon pepper
1 whole chickens, cut into serving pieces (about 3 1/2 pounds) or 3 1/2 lbs of cut chicken pieces (like chicken thighs or quarters)
1 sweet onion, cut into 1/2-inch wedges

Steps:

  • Preheat oven to 500°F with rack in upper third.
  • Mix oil with honey (if using), spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish. (If you have the time, let the chicken marinate for a while).
  • Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Nutrition Facts : Calories 534.6, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 734.9, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 38.7

ROAST CHICKEN WITH SAFFRON & PIMENTON (SMOKED PAPRIKA)



Roast Chicken With Saffron & Pimenton (Smoked Paprika) image

This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is produced only in one region in the southwest of Spain. If you don't have access to it, try using the more readily available varieties of smoked paprika. This recipe is from the San Francisco Chronicle (1/10/06). I have not yet prepared it.

Provided by Whats Cooking

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2-4 lb) fresh roasting chickens
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon saffron thread
2 teaspoons kosher salt
2 teaspoons smoked paprika (Pimenton de La Vera, preferably bittersweet)
1/2 small orange, in 4 pieces

Steps:

  • Preheat oven to 425º. Rinse chicken inside and out, removing excess fat. Pat dry.
  • In a small skillet, heat the olive oil and garlic over medium-low until the garlic sizzles and begins to fragrance the oil. Remove from heat. When olive oil and garlic mixture is cool, remove the garlic with a slotted spoon and set both oil and garlic aside.
  • With a mortar and pestle, pound the saffron threads into a a powder. Add 1 1/2 teaspoons salt, the pimenton and the reserved olive oil. Stir until smooth.
  • Pat the inside of the chicken with 1/2 teaspoon of salt. Insert the garlic slices and the orange chunks into the cavity. Using a spatula, slather the chicken with the spiced oil on all sides.
  • Place the chicken with the breast side down on a rack in a roasting pan or in a terra-cotta casserole dish. Roast for 40 minutes. Then turn the chicken breast side up, baste it with the pan juices, and continue roasting until the chicken is browned and the skin is crisp - Approximately 20-30 minutes. The juices should run clear when the thigh is pricked.
  • Allow the chicken to rest at least 20 minutes before carving.

Nutrition Facts : Calories 626.9, Fat 47.6, SaturatedFat 12.6, Cholesterol 187.2, Sodium 1047.9, Carbohydrate 3, Fiber 0.8, Sugar 1.3, Protein 44.4

Tips:

  • Choose the right chicken: A whole chicken weighing between 3 and 4 pounds is ideal for this recipe. Make sure the chicken is fresh and free of any blemishes.
  • Use a good quality paprika: The paprika is the star of this dish, so make sure you use a good quality variety. Look for paprika that is labeled "Hungarian" or "Spanish" and has a deep red color.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 30 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue to roast for another 30-40 minutes, or until the chicken is cooked through.
  • Let the chicken rest before carving: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
  • Serve the chicken with your favorite sides: Roasted potatoes, mashed potatoes, or rice are all great options. You can also serve the chicken with a simple salad or steamed vegetables.

Conclusion:

Paprika roast chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The combination of paprika, garlic, and lemon creates a flavorful and aromatic chicken that is sure to please everyone at the table.

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