Foolproof Slow-Roasted Paprika Chicken (Edit recipe)

This Foolproof Slow-Roasted Paprika Chicken is perfect for a Sunday afternoon. It takes a bit of time to cook in the oven, but it’s incredibly simple, straightforward, and lends itself well to leftovers (and even a soup if you want!). If cooking a whole chicken intimidates you or you’ve messed it up before, this recipe is incredibly forgiving and is a great place to start. And if you feel like you can roast a chicken blindfolded, you’ll still enjoy how tender, flavorful, and simple this recipe is as well.

15 minutes

2 hours and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2579
Fat:	185 g
Carbohydrates:	3 g
Protein:	218 g
Cholesterol:	884 g
Sodium:	1730 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 5

Ingredients

3-4 Tbsp Extra Virgin Olive Oil
1.5 Tbsp Paprika
1 tsp Ground Cumin
2 tsp Light Brown Sugar
4 tsp Kosher Salt, (if using any other salt, use half the amount)
1/2 head Garlic, skin still on
1 Lemon, quartered
1 3-4 lb Whole Chicken

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, add in olive oil and all the spices (paprika, cumin, light brown sugar, salt).

Get everything out so you don't have to worry about cross-contamination once you're working with the bird. You'll need:

optional: a small sheet pan lined with foil to place bird on (you can also cook it directly on this if you'd like OR the foil makes it a bit easier to clean)
twine to tie the legs
halved garlic and quartered lemon nearby
oil and spice mixture nearby
the chicken (duh)- remove from packaging and remove any organs that sometimes are left inside. pat dry with a paper towel. do not rinse in the sink!

Chicken

Pour about 1/3 of the oil and spice mixture onto the top of the bird. Massage mixture onto the top outside part of the bird. (Use your hands to make sure you get the spice mixture and not just oil, as sometimes the spices settle to the bottom. Accept that your hands are going to get messy for this period, but it'll be worth it.)
Gently with the tip of your fingers, get under the skin of the chicken and pour another 1/3 of the oil/spice mixture under the skin. As best as you can without ripping through the skin, gently rub the mixture. (You'll need to tear some tissue in order to do this, but be gentle or you'll pierce through the skin entirely. the first time you do this it will feel a bit odd, but this helps the flavor get to every part of the chicken.)
Flip the entire chicken over and pour remaining oil/spice mixture onto bottom of the chicken. Use your hand to throughly coat.
Add garlic and lemon to the inside of the chicken. If all of the lemon doesn't fit inside, place it around the chicken.
Place chicken in oven for the next two to two and half hours, until the chicken registers an internal temperature of 165. Every 45 minutes to 60 minutes, baste the chicken by using a spoon to take the liquid on the outside/in the pan and spooning it over the chicken. This helps keep the chicken really moist. (The time varies depending on the size of the chicken, which is why a thermometer is SO helpful! Be sure to check at the deepest part of the chicken (see picture) but without touching the bone. I will usually check two points- both at the thigh and breast- to be sure.)
Let chicken rest for about 15-20 minutes before cutting into it. See above for some pictures and help.