Roast Chicken with Paprika and Bay

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.

Total Time

1hr 15min

5.0

1 Rating

Author: East After Noon

Servings:

Ingredients

•

2.2 lb

Whole Chickens

•

1 cup

Salted Butter , room temperature

•

4 tsp

Spanish Smoked Sweet Paprika

•

Cayenne Chili Peppers , finely chopped

•

4 cloves

Garlic , finely chopped

•

to taste

Coarse Sea Salt

•

Bay Leaves

•

2 cups

White Wine

•

Lemon , juiced

Cooking Instructions

Preheat the oven to 428 degrees F (220 degrees C).

Clean the Whole Chickens (2.2 lb) , pat it dry with paper towel and set aside.

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) .

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!

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.

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.

When the chicken is ready, the skin should be golden and crispy and the liquid in the bottom of the roaster thickened and syrupy.

Nutrition Per Serving

CALORIES

1165

FAT

91.9 g

PROTEIN

50.3 g

CARBS

16.0 g