Paprika Roasted Whole Chicken
Our friend🥂Krista writes, "Paprika Roasted Whole Chicken is my go-to dinner meal when I’m looking for an easy, crowd pleasing, filling and tasty meal. It's from the cookbook, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life. Enjoy!"
Equipment
- 1 roasting pan
- 1 large rimmed sheet pan
- 1 baster
- 1 meat thermometer
- 1 all-purpose chefs knife
- 1 glass storage container
Ingredients
- 1 4 lb whole chicken giblets removed, patted dry with paper towels
- 2 tsp kosher salt
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 medium shallots quartered
Instructions
- Season the chicken inside and out with the salt, paprika, garlic powder, and pepper. Refrigerate it uncovered for at least 1 hour or up to overnight.
- When ready to roast the chicken, preheat the oven to 425°F. *See note below.
- Transfer the chicken, breast side up, to a roasting pan or large rimmed sheet pan, and stuff the cavity with the rosemary, thyme, sage, and shallots.
- Roast the chicken with the feet toward the back of the oven for about 50 minutes. Remove and baste the chicken with the pan juices, then continue roasting until the juices run clear and the chicken is no longer pink when the thigh is pierced with a paring knife near the joint, or the internal temperature is 160°F (insert a meat thermometer between the thickest part of the leg and the thigh), 5 to 10 minutes more.
- Let the bird rest for 10 minutes before carving.
- Serve the chicken with or without skin.
Notes
*I like to cut up carrots, onions, and potatoes/sweet potatoes and place them around the bird and drizzle them with oil. This way they absorb the chicken juices as they cook. This may make the bake time longer, but it’s worth it. 😉 Big Batch: Make two chickens and carve and refrigerate the second one to use for later- chicken salad, chicken burrito wraps, chicken tacos- you name it.❤️Krista FRIDGE: UP TO 4 DAYS