Paprika Roast Chicken

Paprika’s vibrant orange-red color and earthy, mildly pungent flavor take simple roast chicken to a higher level of tastiness—and visual appeal. Cinnamon and rosemary ensure the aroma coming from the kitchen will call everyone to dinner.  

Serves 4

Ingredients

• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tsp freshly ground pink peppercorns (or black peppercorns)
• 1/2 tsp ground cinnamon
• sea salt
• 1 3-1/2-lb chicken
• 1 large rosemary sprig, plus chopped rosemary, for garnish

Rub Ingredients

Preparation

1. Preheat the oven to 425° F. Place a roasting rack in a shallow, foil-lined baking pan.
2. Combine the olive oil, paprika, ground pepper, and cinnamon in a bowl. Rub the mixture all over the chicken, including the cavity. Season generously with sea salt and truss the legs with kitchen twine.
3. Lay the rosemary sprig on the rack and place the chicken beast-side up on top. Roast 20 minutes.
4. Reduce the oven temperature to 350° F and continue roasting until cooked through and golden brown and a thermometer reads 165° F, 50-55 minutes. (Tent with foil if the skin is too dark.)
5. Transfer to a cutting board and tent with foil. Let rest 10 minutes before carving.

Paprika Rub

Marinade-Rubbed Chicken 

Rosemary Sprig 

Ready to Roast 

Roast Chicken

Cut into serving pieces and garnish with chopped rosemary.

Paprika Roast Chicken