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Paprika roasted chicken recipe

Paprika roasted chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Roast chicken

Chicken pieces seasoned with paprika, garlic powder and oregano are roasted until juicy and tender in this simple Sicilian-inspired recipe.

15 people made this

IngredientsServes: 6

  • cooking spray
  • 1 whole chicken, cut into 8 pieces
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 220 C / Gas 8. Grease a baking tray with cooking spray.
  2. Arrange chicken pieces in the baking tray. Sprinkle salt, pepper, paprika, garlic powder and oregano over both sides.
  3. Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour.

Recently viewed

Reviews & ratingsAverage global rating:(130)

Reviews in English (101)

by Vickie Rudorfer

This was just OK for us. Have to be honest, we didn’t care for the strong flavor of paprika. Don’t know why this is called “Sicilian” roasted chicken because paprika is not a spice that is really used in Sicily or any part of Italy for that matter. More like “Hungarian” chicken. I make a similar dish to this without the paprika, but add granulated garlic, onion powder, dried oregano & rosemary, or some already mixed dried Italian seasoning. First step is to dry the chicken pieces off with paper towels before adding seasonings so it browns up nicely and has a crispy skin. If using all breasts, give them a light brushing with olive oil first. This helps to keep the meat moister. Then just lay it out on a sheet pan and roast for about 35-45 min at 400°, depending on what kind of oven you have. Mine is convection so takes less time. Easy and delicious.-30 Jan 2018

by Austin14

Used two chicken leg quarters with the skin on. My hubby isn't a chicken lover, but really loved this and said to save the recipe. It's easy and relatively quick.-28 Feb 2019

Recipe Summary

  • ¼ cup butter
  • 4 bone-in chicken breast halves
  • 5 potatoes, peeled and cut in half
  • 4 large carrots, peeled and cut into large chunks
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • salt and pepper to taste

Melt the butter in a large skillet with a lid over medium heat, and sear the chicken breasts, skin side down, for 5 minutes, until the chicken starts to brown.

Turn the chicken breasts over, add the potatoes and carrots, and sprinkle with paprika, garlic powder, salt, and pepper. Cover and cook over medium heat for 35 to 45 minutes, stirring occasionally, until the potatoes are tender, the chicken is no longer pink inside, and the chicken and vegetables have brown, crisp spots on the bottom.

Easy Chicken Recipe

People are sometimes surprised at how simple this Paprika Parmesan Crusted Chicken is, because it is so packed with flavor and texture. It’s prepped in a matter of minutes and always turns out perfectly! Here’s all you need:

  • Boneless, skinless chicken breasts. You can use boneless thighs too, if you wish.
  • Parmesan cheese. I like to use the finely ground Parmesan cheese (like the kind you sprinkle over spaghetti) to coat the chicken, then sprinkle freshly grated Parmesan over the top as a garnish.
  • Italian bread crumbs. You can also use Panko bread crumbs and add Italian seasoning.
  • Melted butter. Rolling the chicken in butter will help give it that tasty fried chicken taste.
  • Paprika. I love the beautiful red color and mild, sweet flavor that paprika adds to this Parmesan crusted chicken recipe.


Preheat oven to 350 F or 180 C.

Find the right sized roasting pan. This mostly depends on the amount of vegetables you want to use. In this recipe I have included a lot, so if you stick to my general list, you will need a pretty large roasting pan. It doesn&rsquot have to be very deep though. Two inches is probably enough, but the deeper your pan, the safer you&rsquoll be from oven spills.

Rinse the chicken under cool tap water. With a paring knife in hand, give the chicken a &ldquoonce over&rdquo and pluck any larger feathers. (Don&rsquot worry about the very small ones.)

Stuff the quartered lemon, about half the bunch of thyme, and half of the garlic cloves inside the cavity of the chicken.

Place the chicken into the center of the pan, legs and breast down. Throw on the separated thyme leaves and chopped fennel fronds. Sprinkle on the salt and pepper. Drizzle the olive oil. (If this seems too scary you can relax yourself by mixing all those ingredients first and making a little rubbing mixture.)

Then, rub that chicken all over. Dig into every crevice, fold, and crease. Herbs everywhere, please!

Toss all the vegetables, the lemon slices, and the leftover garlic cloves with some salt, olive oil, and 4 or 5 sprigs of the thyme. You can also use the naked sprigs here (if you haven&rsquot already tossed them). Place the vegetable mixture around the chicken in a single layer. Press a couple of the lemon slices against the chicken. Sprinkle some sumac or paprika over the chicken&rsquos skin.

Place uncovered in your hot oven for an hour. After about 30 minutes take out the tray, move around the vegetables and pour the wine over the chicken.

It&rsquos easy to know when the veggies are done, but here&rsquos how you test if your chook is cooked: If you have a meat thermometer, insert it into the fattiest part of the thigh, 180 F is certainly done. If you don&rsquot have a meat thermometer, insert a fork into the thigh. It should go in with ease and the juices should run clear. If you&rsquore really not sure, you can always cut somewhere in the thigh&ndashit&rsquos okay if the flesh nearest to the bones is still a little pink, it&rsquos more about the texture&ndashit shouldn&rsquot feel rubbery anymore. But every oven is different so for the first time, keep an eye out and use your nose because before you know it, your home will be filled with the delicious aroma of a freshly roasted chicken.

Flat Roasted Chicken with Smoked Paprika

  • Quick Glance
  • (2)
  • 20 M
  • 5 H, 15 M
  • Serves 4 to 6

Ingredients US Metric

  • One (3-to 4-pound) spatchcocked whole chicken, preferably free-range or organic
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, smashed to a paste with a pinch of salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon smoked hot paprika (pimentón picante)
  • 1 tablespoon smoked sweet paprika (pimentón de la vera dulce)


Place the flattened chicken on a heavy rimmed baking sheet and season generously with salt on both sides.

In a small bowl, mix together the olive oil, lemon juice, garlic, pepper, and hot and sweet paprika.

Brush or rub the mixture thoroughly on both sides of the chicken. Cover and refrigerate for at least 3 hours and up to overnight.

Preheat the oven to 450°F (230°C).

Roast the chicken, skin side up and uncovered, for 15 minutes.

Reduce the heat to 400°F (200°C) and continue roasting until the chicken is well browned and a thermometer inserted in the thickest part of the thigh registers 165°F (75°C), about 30 minutes more. Let rest for 10 to 15 minutes.

Using a cleaver or heavy knife, cut the chicken into 8 pieces. Transfer to a platter and serve.

Recipe Testers' Reviews

It will take just a few minutes to prep your chicken and then around an hour to roast it.
I prepped my chicken in the morning so it would be perfect when adding to the oven in late afternoon.

I must also confess that I thought I had a supply of both sweet and hot paprika but alas, after rummaging through the spice collection, there was no hot paprika to be had. In my eternal quest for the path of least resistance, I simply doubled the sweet paprika and added a large pinch of cayenne pepper. I have, of late, taken to using Diamond Crystal kosher salt and, because of my love of black pepper, I used a coarsely ground.

A sharp knife will be fine for removing the backbone but any pair of kitchen shears will make short work of this task.

In late afternoon, when I pulled the chicken from the refrigerator, I lined the bottom of the pan with a large sliced, separated Vidalia onion followed with a layer of cauliflower and Brussels sprouts. (I used frozen). I then draped the spatchcocked chicken over the bed of vegetables. This allowed the juices from the roasting chicken to run over and through the vegetables, making them quite delicious all on their own. When the chicken came up to temperature, we were presented with a beautiful, crispy chicken and wonderful vegetables using just one pan!

You may be concerned that preparing a flat chicken might lead to dryness but, rest assured, every part of the bird, including the breast, was moist and succulent. And my favorite part? The skin from side to side, tip to toe is browned and oh so crisp.

Beautiful flavor and dead easy for a weeknight or a special dinner.

I’ve avoided spatchcocking a chicken up until now, but it turned out to be pretty easy even for a novice. I used kitchen shears and a sharp knife I was comfortable with, a good amount of parchment paper on my counter and the cutting board, and a pair of nitrile gloves. Mixing up the marinade ahead only took a few minutes, and I staged a-2 gallon heavy zip-lock bag with the top open and rolled back, but it was handy to have a second person help hold the bag up once I had rubbed the chicken and was ready to put it in the bag to go into the refrigerator. I gave it 5½ hours to marinate.

After the initial 15 minutes at 450℉, I added a small pan of fingerling potatoes which I had par-cooked, oiled and seasoned, sliced in half, and dropped the temperature to 400℉ as per the recipe. The timing was spot on.

This is a dish well worth seeking best quality quicken (I used a free range, organic, air-chilled chicken) and really good paprika (I used Chiquilin pimentón picante and dulce). I served up both breast meat and dark meat (leg and thigh) the first night, and it was all delicious. The next day I gently reheated more of the same and felt the breast meat was less moist than I would prefer, so I reserved the final light meat for shredding for a chicken salad rather than reheating it, and it made for a terrific upgrade to my normal chicken salad, especially with the seasoned skin sliced thinly to accent the salad. We got 4 meals for two people from this roasted chicken, and were very happy to have conquered my hesitation to spatchcock or butterfly a chicken or turkey.

Garlic tip: I used a suribachi* to grind my garlic to a paste. This is easy with a little coarse salt and only takes a moment. I then added part of the lemon juice to help get all the garlic out of the grooves, poured that into my small bowl with the spices, repeated,and added the oil, mixing it takes just a few seconds. grinding garlic with salt and then adding an acid like lemon seems to make it a bit milder, and it is the basis for my usual vinaigrette, a lesson from Alice Waters.

*small Japanese mortar with wood pestle used traditionally to crush garlic

This is a really good introduction to how easy and effective it is to flatten poultry and get even moist cooking. the seasoning rub adds great flavor without any single part being too dominant.

I think this should absolutely be a TC recipe. While hot and sweet paprika aren't the most common spices in many home cooks’ repertoires, I've had them for a couple years and they're super versatile, and this particular recipe was a simple use to deliciois end.


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How to Bake Chicken Breasts in the Oven

This recipe is very easy and quick, that’s why it’s our go-to along with this chicken breast in tomato sauce recipe.

  • Preheat oven to 450 degrees F: Depending on the oven, it should take about 15-20 minutes. Get it going before any prep.
  • Season chicken breasts: Drizzle meat with oil, sprinkle with spices and toss around right in baking dish. There is no need for mixing seasoning in a separate bowl.
  • Bake uncovered: For 25 minutes to 35 minutes depending on the thickness. Make sure not to cover chicken breast during baking because it will result in “boiled” like chicken.
  • Let it rest covered for 10 mins: This is when meat will reach internal temperature of 165 degrees F and become juicy.
  • Slice against the grain: After resting, slice against the grain. Not lengthwise but crosswise. The way that makes short slices. Watch video below for help.

  • 1 chicken (3 1/2 to 4 1/2 pounds, quartered, or chicken parts)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 tablespoon paprika (Spanish smoked)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 1 clove garlic (finely minced)

Line a roasting pan or jelly roll pan with foil.

Arrange chicken, skin side up, on the baking pan.

Sprinkle lightly with salt and pepper.

Combine remaining ingredients.

Rub the paste over the chicken pieces.

Roast, uncovered, for about 50 to 60 minutes or until an instant-read thermometer registers 165 F when inserted into the thickest part of a thigh. Juices will run clear when the chicken is pierced with a fork.

Remove the chicken to a serving platter.

Cover loosely with foil and let stand for 8 to 10 minutes before serving.

Best Roasted Chicken and Chicken Seasoning (Publican Chicken Recipe)

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This is the best roasted chicken and chicken seasoning (Publican chicken recipe) you’ve been waiting for! A marinade of lemon, garlic, oregano, paprika and brown sugar is brushed onto chicken which is then grilled or roasted. It’s the best all-around chicken seasoning/marinade, and works on whatever kind of chicken you’re making chicken thighs, whole chicken, chicken breasts or drumsticks.

Having recently re-discovered my love of roasted chicken for a family-friendly meal, when I was reading through the Cheers to the Publican cookbook, I was intrigued when I saw the famous Publican chicken recipe. It’s for a 2-day processes (where you spatchcock/butterfly the chicken and then brine it, marinate it, and then roast or grill the chicken).

I’m from Chicago and have been to the Publican restaurant. I’ve had their signature dish and have really been enjoying reading the Publican cookbook. It’s more than a cookbook it features stories and all kinds of chef-restaurant-world insights and behind the scenes.

Yes, I got the fancy ingredients to make the recipe as written (t calls for fancy pepper piment d’ Esplette) and I even made my way through spatchcocking a chicken (here’s how to spatchcock a chicken) and the 2-day process. It was a verrrrrry good chicken, but not quite the way I cook (I’m more of a fast and easy recipes with common, every-day ingredients type of home cook). But what I took away from it was that this is definitely the best roasted chicken and chicken seasoning recipe, ever! It is the recipe I will use from here on out any time I’m cooking chicken.

The marinade for this chicken is what makes it so special. All you have to do is combine all ingredients in a jar (I like using these Weck jars) and shake it up!

  • Freshly squeezed lemon juice
  • EVOO
  • Brown sugar
  • Oregano
  • Paprika
  • Garlic cloves
  • Salt
  • Freshly ground black pepper
  • Half of a lemon

This chicken is really great with a side of roasted potatoes or grilled sweet potatoes and a side salad or simply with some focaccia (pictured). I love it for a great weeknight dinner or dressed up a bit for a more special occasion too!

Tender and Moist

This beer-baked chicken with paprika is so tender and moist and the juice is very flavorful.

This chicken just melts in your melts it's roast perfectly in a large baking bag or in a roasting pan with a tent of foil.

Either way the beer keeps this roasted whole chicken juicy throughout the whole bird.

Paprika roasted chicken recipe - Recipes

Tasty and easy garlic and paprika chicken recipe to be served as a side dish with white rice.

Resepi ayam bawang putih dengan paprika yang cepat dan lazat sebagai hidangan sampingan dangan nasi putih.


Bahan-bahan diperlukan:

4ketul Peha (boleh guna part lain juga)
1sk Garlic Powder @hexafood
1sk Paprika Powder @hexafood
1/2sk Chili Powder @hexafood
1sk Parsley Leaves @hexafood
1sk Oregano Leaves @hexafood
1/2sk Black Pepper @hexafood
1sk Rock Salt @hexafood
1/2sk White Pepper
3-4sb Minyak

1. Masukkan semua rempah & minyak ke dalam mangkuk. sesuaikan rasa.

2. Kemudian lumurkan pada peha ayam.

3. Perap sekurang-kurangnya 30min.

4. Kemudian bakar pada suhu 160-170°c selama 30-40min atau sehingga masak.

5. Sedia untuk dihidangkan.

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