PAPRIKA ROAST CHICKEN
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
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.
ROASTED PAPRIKA CHICKEN
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
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.
SMOKED PAPRIKA ROAST CHICKEN
This paprika roasted chicken gets a smoky-sweet kick from smoked paprika (pimentón) and a glaze of lemon juice and honey. It's an easy recipe you can pull off on a weeknight or lazy weekend.
Provided by Elise Bauer
Categories Dinner Chicken Chicken Roast Smoked Paprika
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven: Preheat the oven to 325°F.
- Dry the chicken: Pat the chicken dry thoroughly with paper towels.
Nutrition Facts : Calories 1336 kcal, Carbohydrate 21 g, Cholesterol 503 mg, Fiber 1 g, Protein 98 g, SaturatedFat 29 g, Sodium 1190 mg, Sugar 18 g, Fat 94 g, ServingSize Serves 4, UnsaturatedFat 0 g
SICILIAN ROASTED CHICKEN
I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.
Provided by BramptonMommyof2
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
- Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
- Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g
PAPRIKA CHICKEN
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
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
SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN
This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
- In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
- Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
- Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
- Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.
PAPRIKA ROAST CHICKEN WITH SWEET ONION
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
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.
SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
- In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
- Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
- Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
Nutrition Facts : @context http, Calories 720, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 994 milligrams, Sugar 9 grams, TransFat 0 grams
ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE
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
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 CUMIN, PAPRIKA AND ALLSPICE
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
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.
PAPRIKA ROAST CHICKEN WITH SWEET ONION
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
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
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ROASTED PAPRIKA CHICKEN RECIPE | MYRECIPES
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- Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.
- Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.
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