Description

This oven roasted chicken recipe features a flavorful paprika herb crust, resulting in juicy meat and crispy skin. It’s a versatile, family-friendly meal that’s simple to prepare and can be adapted to various dietary preferences.

Ingredients

Scale

1 whole chicken or chicken pieces (2.5–3.5 lbs), bone-in skin-on
1 Tbsp paprika, sweet or smoked
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1.5 tsp salt
0.5 tsp black pepper
2 Tbsp olive oil or melted butter
1 tsp brown sugar (optional)

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Instructions

Pat Dry Chicken: Using paper towels, thoroughly pat the chicken skin completely dry to ensure crispy skin later.
Prepare Herb Crust: In a small bowl, combine paprika, dried thyme, rosemary, oregano, garlic powder, onion powder, salt, pepper (and optional brown sugar). Drizzle chicken with olive oil or melted butter, then generously rub the herb mixture all over the chicken, ensuring it sticks well.
Rest Chicken: Place the seasoned chicken on a plate and let it rest at room temperature for 15-30 minutes, allowing seasoning to penetrate and promoting even cooking.
Preheat Oven: Preheat oven to 400F (200C). Arrange an oven rack in the middle position.
Position Chicken: Place the chicken, skin-side up, on a wire rack set inside a rimmed baking sheet or roasting pan to allow air circulation.
Roast Chicken: Roast for 45-60 minutes for a whole chicken (or 25-35 minutes for pieces), until the internal temperature reaches 165F (74C) in the thickest part and the skin is golden brown. If browning too quickly, lightly tent with foil.
Tent and Rest: Once cooked, remove the chicken from the oven and loosely tent it with aluminum foil for 10-15 minutes to allow juices to redistribute, resulting in tender and moist meat.
Carve and Serve: Carve the roasted chicken and serve immediately.

Notes

For super crispy skin, ensure chicken is patted very dry before seasoning and roast at 400F. To prevent dry chicken, always use a meat thermometer and cook until 165F. If crust browns too quickly, reduce oven heat or tent with foil. Dietary adaptations include lower fat (remove skin), Keto/Paleo (ensure no added sugars/starches in seasonings), and high-protein. Experiment with different dried herb blends (Italian seasoning, Herbes de Provence) or paprika types (hot, extra smoked) for varied flavor.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving (approx 150 g)
Calories: 380 calories
Sugar: 1 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 120 mg