roast chicken with smoked paprika

Smoked Paprika Roasted Chicken Recipe

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Filed under Chicken, Low Carb, Main Course, Wheat-free

I first experienced smoked paprika on a trip to New Zealand last year in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" Ever since then I've been keeping my eyes out for smoked paprika in the spice section of the local grocery stores. If you've never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. Good news for us, McCormick is now selling it, so it may start showing up more and more in stores. Williams Sonoma also carries smoked paprika. The following recipe is adapted from one in a free magazine by our local grocery store Raley's, which is promoting the spice (although every Raley's we checked didn't have it in stock). The flavor of this chicken is terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments.

2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper

1 whole 4-5 pound roasting chicken

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, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.

3 Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.