Being short on time this week (can anyone relate? I know you’re out there!), I’m keeping this post intentionally short. Don’t worry, I certainly have not skimped on the quality of today’s recipe!
Last week we tried this recipe for Smoked Paprika Roasted Chicken. While we made our own adjustments, the end result was delish! We used chicken thighs (again, so cheap!) and omitted the honey glaze, but the smoky paprika flavor–a new instant favorite in our house–was perfect left alone in the initial sauce mix. Read on for the recipe, or click through!
Smoked Paprika Roasted Chicken
- Prep time: 10 minutes
- Cook time: 1 hour, 15 minutes
- 2 Tbsp smoked paprika
- 2 Tbsp melted unsalted butter*
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 whole 4-5 pound roasting chicken
- 4 Tbsp honey
- 2 Tbsp lemon juice
*If using salted butter, use only one teaspoon of salt in the rub, not two.
1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).
2 Mix together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.
3 Heat the honey and lemon juice in a small pot and set aside.
4 Bake at 325°F for approximately 1 hour to an hour and 15 minutes. Baste with the lemon-honey mixture after 35 minutes, and then every 15 minutes after that. You may need to adjust total cooking time depending on how big your chicken is. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 160°F for the breast and 165°F for the thigh.
Add more salt and pepper to taste.
Yield: Serves 4.