Roast Chicken with Paprika and Pepper Recipe | Tasting Table
Prep Time:
Cook Time:
1 hour, 25 minutes
Servings:
4 servings
Ingredients
  • 1 Spanish onion, peeled and sliced into ¾-inch-thick rings
  • 1 tablespoon sweet paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • ½ teaspoon ground cayenne pepper
  • One 3- to 4-pound chicken, rinsed and patted dry
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 lemon, halved
Directions
  1. Preheat the oven to 375°. Separate the onion rings and place them in the center of a roasting pan. In a small bowl, mix together the paprika, black pepper, salt and cayenne pepper.
  2. Set the chicken on a cutting board and rub it all over with the paprika spice mixture. Use kitchen twine to tie the base of the drumsticks together, slightly crossing one drumstick over the other. Tuck the wings behind the back and set the chicken on top of the onions, breast side up. Roast for 15 minutes, then reduce the oven temperature to 275° and continue roasting until an instant-read thermometer inserted into the thigh joint registers 175°, about 1 hour and 10 minutes longer.
  3. Remove the chicken from the oven and transfer to a cutting board. Loosely tent the chicken with aluminum foil and let it rest for 10 minutes before carving.
  4. Serve the chicken drizzled with the roasting juices and the olive oil. Sprinkle with the parsley and serve with the lemon halves on the side.