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SideChef
Recipes
Gluten-Free
Roast Chicken with Paprika and Bay

9 INGREDIENTS • 7 STEPS • 1HR 15MINS

Roast Chicken with Paprika and Bay

Recipe
5.0
1 rating
Roast Chicken with Paprika and Bay – your new favorite way to cook chicken. Liberally basted in a paprika chili butter and roasted with a bay leaf or two until golden, this recipe is full of attention-grabbing flavor. Ideally served with a simple green salad and lots of crusty bread.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Roast Chicken with Paprika and Bay – your new favorite way to cook chicken. Liberally basted in a paprika chili butter and roasted with a bay leaf or two until golden, this recipe is full of attention-grabbing flavor. Ideally served with a simple green salad and lots of crusty bread.
1HR 15MINS
Total Time
$1.34
Cost Per Serving
Ingredients
Servings
4
us / metric
Whole Chicken
2.2 lb
Whole Chickens
Salted Butter
1 cup
Salted Butter, room temperature
Spanish Smoked Sweet Paprika
4 tsp
Spanish Smoked Sweet Paprika
Cayenne Chili Pepper
4
Cayenne Chili Peppers, finely chopped
Garlic
4 cloves
Garlic, finely chopped
Coarse Sea Salt
to taste
Coarse Sea Salt
Bay Leaf
2
Bay Leaves
fresh or dried
White Wine
2 cups
White Wine
Lemon
1
Lemon, juiced
Nutrition Per Serving
VIEW ALL
Calories
1165
Fat
91.9 g
Protein
50.3 g
Carbs
16.0 g
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Roast Chicken with Paprika and Bay
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 428 degrees F (220 degrees C).
step 2
Clean the Whole Chickens (2.2 lb), pat it dry with paper towel and set aside.
step 2 Clean the Whole Chickens (2.2 lb), pat it dry with paper towel and set aside.
step 3
In a bowl, combine the Salted Butter (1 cup), Spanish Smoked Sweet Paprika (4 tsp), Cayenne Chili Peppers (4), and Garlic (4 cloves). Use a spoon to roughly mash the ingredients together and season with Coarse Sea Salt (to taste).
step 4
Use your fingers to rub the paprika butter all over the chicken. Loosen the skin over the breast and push butter into the resulting pocket as this ensures a juicy roast. Any leftover butter should be smeared liberally over the entire bird. Don’t be shy!
step 4 Use your fingers to rub the paprika butter all over the chicken. Loosen the skin over the breast and push butter into the resulting pocket as this ensures a juicy roast. Any leftover butter should be smeared liberally over the entire bird. Don’t be shy!
step 5
Place the chicken in a roasting dish and fill the base with the White Wine (2 cups), Bay Leaves (2) and Lemon (1). This aids in steaming the chicken while it cooks. Pop the chicken into the oven and roast at 430 degrees F (220 degrees C) for 20 minutes.
step 6
Baste the chicken in some of the cooking liquid, lower the temperature to 355 degrees F (180 degrees C) and return to the oven for a further 40 minutes, basting again at leisure.
step 7
When the chicken is ready, the skin should be golden and crispy and the liquid in the bottom of the roaster thickened and syrupy.
step 7 When the chicken is ready, the skin should be golden and crispy and the liquid in the bottom of the roaster thickened and syrupy.
Tags
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Gluten-Free
Comfort Food
Chicken
Keto
Low-Carb
Shellfish-Free
Dinner
Spanish
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