Smoked Paprika Roast Chicken

Gluten Free
Popular
Health score
4%
Smoked Paprika Roast Chicken
85 min.
4
306kcal

Suggestions


If you're on the hunt for a flavorful and satisfying meal that will impress your family or guests, look no further than this Smoked Paprika Roast Chicken. This recipe showcases a perfect blend of smoky, sweet, and savory flavors that will elevate your dining experience to new heights. With its enticing aroma filling your kitchen, you'll be hard-pressed not to savor every moment of preparing this dish.

This gluten-free delight is not only popular among home cooks but also stands out as a healthy option, clocking in at just 306 calories per serving. The combination of smoked paprika, honey, and lemon juice creates a sticky glaze that caramelizes beautifully while roasting, resulting in a perfectly moist chicken with crispy skin that’s hard to resist. Whether you're planning a cozy family dinner, a special occasion, or simply craving a hearty meal, this roast chicken is a versatile choice you won't want to miss.

The simplicity of this recipe—with minimal equipment needed and a step-by-step approach—makes it accessible for cooks of any skill level. You can easily adjust the cooking time to suit your chicken's size, ensuring a consistently delicious outcome. Get ready to impress everyone at your table and make your next mealtime a memorable one with this irresistible Smoked Paprika Roast Chicken!

Ingredients

  • Tbsp paprika smoked
  • Tbsp butter unsalted melted
  • teaspoon garlic powder 
  • 1.5 teaspoons salt 
  • 0.5 teaspoon pepper 
  • pound roasting chickens whole
  • Tbsp honey 
  • Tbsp juice of lemon 

Equipment

  • paper towels
  • oven
  • knife
  • pot
  • baking pan

Directions

  1. Preheat oven to 325°F.
  2. Rinse and dry chicken: Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
  3. Mix together the paprika, melted butter, garlic powder, salt, and pepper.
  4. Spread over the entire surface of the chicken and place the chicken in a shallow baking pan.
  5. Heat the honey and lemon juice in a small pot and set aside.
  6. 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.
  7. 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 165°F.
  8. Add more salt and pepper to taste.

Nutrition Facts

Calories306kcal
Protein19.09%
Fat54.73%
Carbs26.18%

Properties

Glycemic Index
26.07
Glycemic Load
9.18
Inflammation Score
-9
Nutrition Score
10.711739164332%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:305.7kcal
15.28%
Fat:19.04g
29.29%
Saturated Fat:7.38g
46.13%
Carbohydrates:20.5g
6.83%
Net Carbohydrates:19.08g
6.94%
Sugar:17.82g
19.8%
Cholesterol:86.46mg
28.82%
Sodium:933.75mg
40.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.94g
29.88%
Vitamin A:2600.98IU
52.02%
Vitamin B3:5.72mg
28.58%
Vitamin B6:0.36mg
18.08%
Phosphorus:154.22mg
15.42%
Selenium:10.26µg
14.66%
Vitamin B12:0.83µg
13.86%
Vitamin B2:0.2mg
11.63%
Iron:2.04mg
11.35%
Vitamin B5:0.97mg
9.72%
Zinc:1.3mg
8.63%
Vitamin E:1.2mg
8.01%
Potassium:274.85mg
7.85%
Manganese:0.14mg
6.87%
Folate:25.77µg
6.44%
Vitamin C:5.03mg
6.1%
Magnesium:24mg
6%
Fiber:1.42g
5.67%
Copper:0.09mg
4.63%
Vitamin B1:0.07mg
4.41%
Vitamin K:3.72µg
3.54%
Calcium:21.95mg
2.19%