Roast Chicken With Paprika And Roasted Garlic Recipes

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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.

GARLIC ROAST CHICKEN



Garlic Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  • Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

PAPRIKA CHICKEN



Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

PAPRIKA-RUBBED CHICKENS WITH ROASTED GARLIC



Paprika-Rubbed Chickens with Roasted Garlic image

Sweet, smoky paprika meets the mellow richness of roasted garlic in these perfectly spiced birds. Roasting the chickens at a lower temperature than most achieves a crisp skin without burning the paprika.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

2 tablespoons paprika
1 teaspoon dried oregano
Coarse salt
2 whole chickens (3 to 3 1/2 pounds each)
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 heads garlic, halved horizontally

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.

GARLIC ROASTED CHICKEN



Garlic Roasted Chicken image

This recipe is deceptively simple, yet it never fails to get rave reviews from family and friends alike. Any leftovers can be reheated for another night's meal.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 3-4 servings.

Number Of Ingredients 10

1 broiler/fryer chicken (3 pounds)
1/2 cup white wine or chicken broth, divided
1 to 2 lime wedges
2 garlic cloves, peeled
1 bay leaf
Thyme sprig, optional
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice

Steps:

  • Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375° for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a thermometer reads 180°, basting occasionally. Add additional wine or broth to pan of liquid evaporates. , Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.

Nutrition Facts :

ROASTED PAPRIKA CHICKEN



Roasted Paprika Chicken image

This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h15m

Number Of Ingredients 6

1 whole roaster chicken (6 to 7 pounds) , rinsed and patted dry
1 tablespoon softened butter
3 tablespoons paprika
1 1/2 teaspoons coarse salt
1 1/2 teaspoons dried thyme
1/4 teaspoon cayenne pepper

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



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

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.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
  • Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

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.

ROASTED PAPRIKA CHICKEN WITH GREENS AND GRAINS



Roasted Paprika Chicken with Greens and Grains image

We rubbed chicken with a mix of paprika, salt, and pepper for this roast chicken recipe. Paprika adds a reddish hue and a sweet-smoky accent to chicken. The pan drippings are used to season the mustard greens.

Provided by Martha Stewart

Categories     Chicken Recipes

Time 45m

Number Of Ingredients 6

1 tablespoon sweet paprika
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
3/4 cup bulgur
2 tablespoons fresh lemon juice
1 pound mustard greens (thick stems removed), torn into bite-size pieces and rinsed but not dried

Steps:

  • Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
  • Meanwhile, mix bulgur in a medium bowl with 1 1/2 cups boiling water and 1/2 teaspoon salt. Cover; let sit until tender but still chewy, about 30 minutes. Drain in a fine-mesh sieve, pressing down on bulgur to remove liquid; return to bowl, and toss with 1 tablespoon lemon juice.
  • When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings). Place mustard greens on baking sheet, and toss with drippings; season with salt and pepper. Roast on lower rack, until wilted, about 5 minutes. Toss greens with remaining tablespoon lemon juice. Serve chicken with mustard greens and bulgur.

Nutrition Facts : Calories 607 g, Fat 28 g, Fiber 8 g, Protein 62 g

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE



Roast Chicken with Cumin, Paprika and Allspice image

Provided by Renee Werbin

Categories     Chicken     Poultry     Roast     Low Carb     Wheat/Gluten-Free     Dinner     Spice     Winter     Bon Appétit     Atlanta     Georgia     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 to 6 servings

Number Of Ingredients 10

1 6- to 6 1/2-pound roasting chicken
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°F. 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°F, about 1 hour longer. Transfer to platter; let stand 15 minutes.

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