Paprika Rubbed Chickens With Roasted Garlic Recipes

PAPRIKA-RUBBED CHICKENS WITH ROASTED GARLIC

Steps:

• Preheat oven to 450 degrees. Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine. Pat chickens dry with paper towels. Rub skin of each with 1 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into each cavity.
• Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Scatter remaining garlic-head halves around chicken; drizzle garlic with remaining 1/4 cup oil, then turn cut side down on sheet. Roast for 10 minutes. Tent birds loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chickens, and let rest for 10 minutes before serving with roasted garlic.

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC

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.

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE

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.

ROASTED PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

CHICKEN WITH ROASTED GARLIC POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
• Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
• Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
• Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
• While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
• Carve chicken and transfer to the platter.
• Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE

Steps:

• Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
• Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
• Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
• Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
• Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
• Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
• Do Ahead
• Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.