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Smoked Paprika Roasted Chicken

Posted by Elise on Feb 18, 2012

Filed under Chicken, Gluten-Free, Low Carb, Main Course

Smoked Paprika Roasted Chicken

Updated recipe, from the recipe archive, first posted in 2007. Check out the comments section for some great ideas on other things to cook with smoked paprika! ~Elise

I first experienced smoked paprika on a trip to New Zealand several years ago in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" At the time, smoked paprika could only be found in specialty stores or Penzeys. Soon after though, McCormick started selling it and promoting it as a spice, so it's much easier to come by, and we are always looking for an excuse to cook with it. If you've never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips. The following recipe we've adapted from one in a free magazine by our local Raley's grocery store. 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.

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Smoked Paprika Roasted Chicken Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 15 minutes
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Ingredients

  • 2 Tbsp smoked paprika
  • 2 Tbsp melted unsalted butter*
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 whole 4-5 pound roasting chicken
  • 4 Tbsp honey
  • 2 Tbsp lemon juice

*If using salted butter, use only one teaspoon of salt in the rub, not two.

Method

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

3 Heat the honey and lemon juice in a small pot and set aside.

4 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. 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 160°F for the breast and 165°F for the thigh.

Add more salt and pepper to taste.

Yield: Serves 4.

Indexed: Chicken, Chicken Roast, Smoked Paprika

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92 Comments

I adore it! We add it to our stroganoff along with regular. I add it to my paella.
I sneak it into my spice rubs for grilling steaks and chicken. yummy stuff.

Posted by: jo on March 19, 2007 10:26 AM

I've also made a smoked-paprika chicken using a different recipe where the chicken is butterflied, and I agree that the flavor is fantastic! It's also a great spice to use on pizzas where meat toppings like chicken sausage are involved.

My favorite place to get the spice (and all spices, really) is penzeys.com, and I find their prices are usually much better than grocery stores, and certainly better than Williams-Sonoma! A quarter-cup jar costs just $2.

Posted by: Nicole Marie on March 19, 2007 10:30 AM

There's another smoked pepper powder out there that's a little spicier than regular paprika called Pimenton de la Vera. It's from Spain and is becoming more widely available here in the States. I use it in just about everything, soups, stews, salads, roasts. It imparts such a lovely, mysterious flavor to just about anything. I've never used it to roast a chicken however. I'll have to try that soon.

Posted by: ann on March 19, 2007 11:32 AM

I've used smoked paprika along with cinnamon, nutmeg, and mace in a recipe for Spiced Madelines. It gives them a nice, unique flavour.

Posted by: Jenn Collins on March 19, 2007 11:37 AM

I use it in Gambas al Ajillo: several cloves chopped garlic, 1/2-3/4 cup olive oil, 2-3 whole dried red chiles, 1 pound shrimp, 1/4 teaspoon smoked Spanish paprika, parsley, salt to taste. And--very important--good crusty bread to soak up the sauce. Yum. It's pretty rich (all that olive oil), so I always serve it with a salad with a simple vinaigrette.

Posted by: Sarah on March 19, 2007 11:54 AM

I like to use it as a substitute for "plain" paprika in home fries, when my daughter doesn't want me to use my usual bacon ingredient. Brings along that lovely smokey flavor I usually get from the bacon.

Posted by: Tom on March 19, 2007 12:01 PM

I love smoked paprika, and I agree that the one from Penzeys is great, and very reasonable. If I'm going to splurge, I like a brand called La Chinata, but it can be hard to find. I've gotten so that whenever a recipe calls for paprika, I'll use just a pinch or two of the smoked paprika to go with the regular or sharp paprika the recipe calls for. I think it adds amazing depth of flavor to lots of things.

The chicken looks beautiful and smoked paprika sounds like a delicious way to use spice up roast chicken.

Posted by: kalyn on March 19, 2007 12:43 PM

Smoked paprika is available from great online sources like La Tienda and The Spanish Table. It's not expensive -- in fact, it's often less costly -- and it's the real deal. My favorite recipe is an adaptation of Penelope Casas' veggie paella with garlic sauce. I posted the recipe here:

http://ninecooks.typepad.com/perfectpantry/2006/07/frozen_artichok.html

Posted by: lydia on March 19, 2007 12:47 PM

Is smoked paprika spicier than regular paprika? I'm very sensitive to spice (mild usually sets my mouth on fire), but I do like to "flavor" up my chicken a bit.... Do you think this would work on bonless/skinless breasts?
btw - I hadn't heard of Penzey's until we moved to Illinois 2 years ago and we *love* it - the best spices we've seen and it smells great when you walk in the store. I've replaced most of my spices (generic and other brands) with Penzey's and will continue to do so.

Posted by: Liz on March 19, 2007 12:55 PM

I love Penzey's smoked paprika also. I use mine in an easy bean dip:
1 can black beans
1 can Muir Glen fire-roasted tomatoes
1 onion, chopped and sauteed
puree all ingredients and season to taste with smoked paprika and chipotle pepper.

I serve mine spread on pita and baked like a pizza--top with roasted red peppers. Delicious!

Posted by: CraftyBeaver on March 19, 2007 1:06 PM

Elise,
My sister gave me some about 10 years ago and, like you and almost everyone else who's tried it, I fell in love with it. My favorite use is on broiled fish -- tuna, snapper, salmon, trout, ... Great stuff.

I get mine from La Tienda. Very good and very fresh and although I'm still struggling with where best to use the bitter, the sweet and hot are outstanding.

Posted by: kevin on March 19, 2007 2:00 PM

I made a dynamite chicken-and-rice a few weeks ago with saffron and smoked paprika. It's also a favorite flavoring for my healthy leftover-meat recipe (saute a few veggies, add spices and leftover meat cut into small pieces, add a little chicken broth and some whole wheat couscous, put the cover on, take off the heat and let sit for five minutes). Works great on devilled eggs, too.

Posted by: Noreen on March 19, 2007 2:13 PM

I use the Pimenton de la Vera on roasted sweet potato fries. They taste fastastic just with the smoked paprika, olive oil, salt and pepper they are roasted with, but head up to another level altogether if you serve them with a nice mayonaise or aioli on the side.

Posted by: Kate on March 19, 2007 2:59 PM

Yes... definitely has a Spanish provenance. I used it the other day to make the most stunning, long, slow-cooked roast lamb shoulder from a recipe I found on an Australian blogger's site about Spanish wine: http://www.tintoyblanco.com.au/?p=37#comments

Posted by: Stephanie on March 19, 2007 4:24 PM

A friend of mine sent me a jar of smoked paprika from spain. The name of this paprika is "Pimenton Dulce de la Vera". It's made the artisan way (by hand). It is utterly delicious. Here is what they say about Pimenton De La Vera on the Amazon store:

It is made from round peppers that are about the size of a peach, is a paler shade of red than Hungarian paprika, and has a slightly different flavor. It is almost sweet in taste and is used both as a coloring agent and as a spice. The Spanish add it to seafood, sausages, rice and many other savory dishes. This Denomination of Origin product, Pimenton de la Vera, is made from oak fire dried native peppers that are stone ground to a fine texture. The peppers adopt a pleasingly smoky flavor from the fires. The resulting spice is available in sweet (dolce) and hot (picante) varieties

Since I'm Morroccan, I use it in any chermoula sauce/marinade. I also use it for our traditionnal grill/BBQ recipes. I certainly will try to make the chicken your way next time I want roasted chicken. It sounds delicious.

Posted by: Zoubida on March 19, 2007 4:50 PM

I use smoked paprika in place of regular paprika ALL the time. I love it in rubs for grilled meat, but probably my favorite use for it is in chicken and dumplings. I usually make chicken and dumplings when I'm in a hurry, and I shortcut it by using a fully cooked rotisserie chicken from the store.

I put about 4 quarts of liquid (stock + water) and the meat from an entire chicken in the dutch oven and bring to a boil, then reduce to a simmer. I add salt and pepper to taste, along with a teaspoon of ground mustard and 1/4 teaspoon smoked paprika.

I make a dumpling dough from flour, baking soda, and milk, and then drop the dough into the broth by the spoonful. Cook for ten minutes uncovered, stir gently, then cook covered for ten more.

Posted by: aimee on March 19, 2007 4:53 PM

Ooooh! This look lovely! I received a three-pack of La Tienda smoked paprika for my birthday from a friend who knows that I loved deviled eggs (a deviled egg just isn't finished without a sprinkle of paprika I had never had it before and started using it everyplace! Roasted potato spears, seared steaks, and chicken paprikash. It makes the kitchen smell amazing. But I never roasted a chicken with it. I can't wait to try!

Posted by: missb on March 19, 2007 5:43 PM

I absolutely love smoked paprika. I have never seen it used with roast chicken, I was trying to think of a dish to cook for friends who are coming round for dinner at the weekend and I think this looks perfect, thankyou! I often make a salad with chorizo, butter beans (or any other white beans), tomato, red onion and lots of flat leaf parsley then I add a dressing of crushed garlic, smoked paprika, lemon juice and olive oil, yummy! It's great on a picnic or with some grilled fish. I often use it in a marinade for fish with white wine and garlic as well.

Posted by: Scribbler on March 20, 2007 3:50 AM

Hello. In Spain we use it quite a lot (both the sweet & the hot variety) and it is of very good quality and easy to find. I use it for potato stews; lentil soups; paella & fideuás (of course); for pescadito adobado, which is marinated and fried fish (here I always use the hot one); to drizzle over boiled octopus with some olive oil and kosher salt (this "dressing" works also fine with cold roasted ham, turkey or chicken); for my boullabaise... and now I will try it on this new recipe.
Thank you!

Posted by: Mara on March 20, 2007 4:48 AM

I use it to make a carrot side dish for lemon-marinated chicken legs. I shred carrots, and then saute them over high heat in butter and canola oil with lemon juice, cumin, and smoked paprika until browned and tender. Delicious, and a nice alternative to rice. Potatoes mixed in with the carrots are good, too.

Posted by: BipolarLawyerCook on March 20, 2007 6:30 AM

I travel to Spain a couple of times a year, and always bring back pimenton de la vera and saffron (so much cheaper than in the US!). In addition to all of the uses listed here, I like it in the classic potato and onion tortilla. Makes a great weekend brunch dish.

Posted by: Amber on March 20, 2007 9:47 AM

HI Elise,

Your smoked and roasted chicken looks simply great! I sprinkle paprika on roasted salmon as well and I use it to make chili powder.
I buy my spices by weight here locally. Quality smoked paprika purduced in Spain and other hard to find spices from here and other Wcountries can be purchased online from World Spice Merchants in Seattle,www.worldspice.com.
Tony the owner goes directly to the source/other countries to purchases his teas and spices. He sells his spices by the ounce which is really nice since spices can lose their favor as time passes when even purchased in a jar. Jar is optional at Tony's place. He has custom blended spices for me in the past. One was for "dry shake" for pork ribs.

Linda

Posted by: Linda on March 20, 2007 11:16 AM

I've been using smoked paprika in my rub for pork rib dishes for years now, and it gives a pleasant smokiness if you're unable to smoke the meat yourself.

Posted by: michael hart on March 20, 2007 1:19 PM

We have been swapping the smoked paprika in any BBQ rub or dry roasting rub that we use! I can't imagine going back to regular paprika! I actually get ours from Penzey's by mail order in the 4 ounce bag!

I can't wait to try your recipe. The picture is truly mouth-watering. I'll be interested to see how it reheats. We do a lot of "advance cooking" at our house ... when we make something we like, we make a LOT of it and then pack it in vacuum sealed freezer containers for nights when we just don't want to cook. We always have a selection in the freezer.

I'll look forward to more of your recipes soon!

Posted by: Lynda Weeden on March 20, 2007 2:45 PM

I've been using the smoked paprika for years, originally buying some on a trip to Seattle from a store called The Spanish Table, then ordering it from Adriana's Spice Caravan in Grand Central Station in New York, now closed. Then Leland found it for me at Balducci's and they carried both the dolce and picante. Penzey's didn't have it until the last couple years, and I was happy to see McCormick's coming out with it in my local grocery store. I guess everyone's in on the secret now!

As other's have said, it's great in barbecue rubs, and I always add some to my chili. I also make a roast chicken similar to this one, but I think I'll try adding the honey.

Posted by: Rebecca on March 20, 2007 6:01 PM

I made this last night, althought I didn't have any smoked paprika in the house (using some internet tips, I combined, hot paprika, spanish paprika and some cumin and cayenne). The chicken was BEAUTIFUL and tasted AMAZING. It had a sweet taste that turned to heat. I served it with black beans and rice (using the Traditional Black Bean recipe found on the Bush Beans can, try it, it rocks--its using bell pepper, tomatoes and cider vinegar). The only thing missing was a loaf of Cuban bread.

I am going to be on the lookout for Smoked Paprika in the future.

Posted by: robin on March 21, 2007 4:06 AM

I made this last night and it was awesome! I was hoping to find the smoked paprika in the supermarket and I did! All of the ingredients I had on hand, so the spice was the only item I had to purchase. The color of the chicken and the flavor was unbelieveable and really juicy. I cooked the chicken for about 1-1/2 hours. When you do try the recipe, your chicken will look just like the picture!

Posted by: Crystal on March 21, 2007 2:39 PM

I have been using Spanish Smoked Paprika for years. The secret to my meatloaf is to sprinkle it over the top of the loaf prior to baking.
It gives the otter layer a nice crusty look and adds the best flavor to the loaf.

Try it. Also Penzey's Smoked Papprika is by far the most flavorful.

Posted by: victor on March 22, 2007 5:21 PM

We're lucky enough to have a Penzey's in town. I love that place and their smoked paprika is great. The prices are incredible.

My favorite use for smoked paprika is to sprinkle it on salmon filets lightly brushed with ollive oil and then grill them on a cedar plank. That's the perfect summer main dish at our house.

Posted by: carrie on March 31, 2007 9:41 AM

How I use Smoked Paprika

I use Penzey's Smoked Hungarian Paprika all the time. The main dish I use it on is a variation of the Paprikash recipe in "JC".

Smokey Pappy's Chicken:

Salt & pepper Chicken pieces (legs, quaretsm whatever...)
Brown your chicken pieces in bacon fat.
Remove and saute a very thinly sliced onion
Toss in a crushed clove of garlic
Add 2-3 Tbs of smoked Paprika and a Tbs of Flour
Saute a little more
Add a cup of rice and saute until rice smells "nutty" (pilaf it)
Pour in two cups of chicken broth
Put chicken pieces back in pan
add a tps of salt
Bring to boil
Cover and cook in oven at 350 for 45 minutes.

Enjoy.

Seabilliau

Posted by: seabilliau on April 17, 2007 3:11 PM

This is an incredibly delicious recipe. I made it last night using boneless, skinless chicken breasts and it worked very well. I used 1/2 T smoked hot paprika and 1/2 T smoked sweet paprika. Leftovers for lunch today!

Posted by: Kim on April 24, 2007 5:19 AM

Elise, I found your blog through Tastespotting, and as soon as I saw this, I knew I had to make it. It's fabulous! I had a 6-7 lb bird, so I made a bit more rub, and put some it under the breast skin, as well as inside the cavity.

This is right up there with my all-time favorite recipes now. My husband was inhaling it--even the breast meat, because it was so juicy. We were thinking of all of the other ways we could use this rub. Next will be on ribs, slow cooked in the oven.

We've been using smoked paprika for quite a while now, but this, so far, is the tastiest. Thanks for sharing this recipe!

Posted by: Elle on August 24, 2007 6:04 AM

I love a pinch of smoked paprika in my chili in place of cumin...yum!!

Posted by: Melissa on October 7, 2007 7:24 AM

Made the smokey paprika chicken last nite. We'll be doing this one again.

EXCELLENT !

Posted by: Lee Oberg on October 24, 2007 8:40 AM

I am going to make this tonight! Smoked paprika is my new favorite seasoning and I will use any excuse to put it in a dish! I'll let you know how mine turns out. Thanks!

Posted by: julie on September 18, 2008 12:24 PM

Well, I made it! I used all thighs and baked at a higher temp-about 340. Turned out wonderful!

Posted by: julie on September 19, 2008 5:52 AM

I'm looking forward to using this recipe for tomorrow night's dinner!

May I also just say.. use for smoked paprika?

Lightly sprinkled on cheese on toast prior to grilling.


Ohhh yes.

Posted by: Sean on December 5, 2008 2:55 PM

Elise,
I make an onion pie by sauteing lots of chopped onions and maybe some carrots, and adding some cheese. I season it with salt, pepper and smoked paprika, and it gives the whole a wonderful bacon illusion.

Posted by: ellina on December 22, 2008 1:29 AM

I LOVED this recipe. Chicken was very tender even breast and the smokey taste was just so good! I had been wanting to buy some for a while until my sister in-law got me some «La Chinata» brand. I use it every chance I get. I have become hooked on it. I am on the look-out for recipes with this spice so please keep e'm coming Elise. I made a roasted yellow pepper and leek soup and added some smoked paprika. It was delicious. Thanks again!

Posted by: Wendy on May 5, 2009 12:07 PM

I used this recipe for inspiration last night. I made several subtle substitutions to accommodate our tastes and inventory:
*Hungarian hot paprika [instead of smoked paprika]
*1 packet honey (yes, from a restaurant) and over 1 Tbsp of light beer [instead of 2 Tbsp of honey]
*Extra virgin olive oil [instead of softened butter]
*1 tsp sea salt and more than 1 tsp minced garlic [instead of 2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)]
** (I used black pepper.)

***Used the lemon juice and whole chicken as in the recipe.

It was fantastic!!!! I used an open roasting pan til after 45 min I realized the skin was drying out. Basted with the dippings and covered it.

Enjoy and feel confident about making your own adjustments. :)

Posted by: KC209 on July 29, 2009 11:46 PM

Smoked paprika is wonderful! I purchased it just for this recipe.

This chicken was delicious.

Posted by: Randi Lynne on August 26, 2009 3:42 PM

Hi, great blog! I'm from New Zealand. I love a little smoked paprika sprinkled over my scrambled eggs. Yum!

Great idea, thank you! ~Elise

Posted by: Steve on September 4, 2009 11:23 PM

I'm so surprised I haven't commented on this before, but this is one of my favorite recipes for roast chicken. I've done several since this was first posted and am making the chicken again tonight. We use the juice of a lemon for the rub and then put the squeezed lemon parts in the chicken cavity while it roasts.

Posted by: Stacia on November 20, 2009 11:55 AM

I just used this recipe for games hens - Killer! I split the birds in half, they were the perfect serving size. I went half and half on sweet and hot smoked paprika, so I didn't need the ground pepper. I'm going to use the same recipe for my Thanksgiving turkey.

Posted by: Kalman in Seattle on November 22, 2009 4:54 PM

I made this last night and it was wonderful. The honey, blended with the smoked paprika, pushed it right over the edge.

This now brings my count to 14. 14 successful recipes I have made from your site. You are a true gem, Elise. Thank you!!

Posted by: Melissa on December 9, 2009 8:24 AM

Ooh, I love the idea for the scrambled eggs!

I just discovered smoked paprika through a friend, who served it on movie night as a dressing for... popcorn! I can't describe how delicious it is with the paprika and garlic salt and too much butter.

Posted by: Diane on December 20, 2010 10:56 PM

I know about the Spanish Smoked Paprika from when I lived in York,Pa.I used to get it at the Sam's Club there.But they don't have at the one in Columbus Ohio.But I did find it at the Gordon Food Service here.Though there is one post I saw I knew nothing of the Penzey's Smoked Paprika.Or to sprinkel it on meatloaf but I put it in my Spanish Burgers.

Posted by: Eugene Prado on April 8, 2011 9:40 AM

I know this is rather late but,

CostCo has 8.5 oz McCormick Paprika Ahumada for around $6 in So Cal as I write.

I LOVE THIS STUFF...d;^)

Posted by: Ron on June 18, 2011 5:07 PM

I love smoked paprika, and I plan on trying your recipe for an up-coming party. I would like to suggest that folks try a sprinkling of smoked paprika on fried eggs, sunny side up or over easy. The smokiness of the paprika mixed with the lusciousness of a runny yolk is just heavenly!

Great idea Mary, thank you for the suggestion! ~Elise

Posted by: Mary in NM on December 8, 2011 5:38 PM

Elise, this sounds and looks amazing! I have a whole chicken waiting for this recipe. I love to use smoked paprika in my black bean chile, and sometimes in deviled eggs. It gives it a nice smoky touch. But I've never done a whole roast chicken, I'm excited to try this. Thanks!

Posted by: Fabiola on February 18, 2012 11:25 PM

A query on the garlic powder. Is it interchangable with normal garlic or does it have a quite different effect? I have only ever used the fresh stuff. Powder is not as common in the UK.

It's like garlic salt. In fact, if you use garlic salt instead of garlic powder, you can omit the added salt. You don't want to use garlic itself, because it will burn. ~Elise

Posted by: Elizabeth on February 19, 2012 2:31 AM

Mmm. Hard to meet the flavor and aroma of smoked paprika. Love it!

Posted by: Belinda @zomppa on February 19, 2012 5:13 AM

Here in Chile we have a powdered smoked chile with coriander seeds that has only recently jumped to the foreground after centuries of being relegated to "indigenous cuisine" The name is Merkén and it is quite addictive. It can be a bit overpowering, but never mind :)

Posted by: Rodrigo on February 19, 2012 5:35 AM

My husband recently became a vegetarian. I now use smoked paprika with any recipe that calls for bacon, and I love it! No fat, no grease, just subtle smokey flavor.

Posted by: Jennifer on February 19, 2012 5:49 AM

I always use smoked paprika when I make chicken paprikash! Penzey's also has a seasoned salt using smoked paprika, among other things.

Posted by: Auralee on February 19, 2012 6:34 AM

Can't wait to try this recipe!- Smoked paprika is a MUST HAVE for my chicken and shrimp gumbo...everytime I make it people ask for the recipe and I am convinced it's the smoked paprika that does the trick!

Posted by: Sherry M on February 19, 2012 7:33 AM

I just picked up a tin of Bourbon Smoked Paprika while visiting Lexington, KY. It is SOOOO going on this chicken!

Posted by: jerryobaby on February 19, 2012 8:08 AM

I love smoked paprika. And often serve an appetizer of halved or quartered hard boiled eggs sprinkled with smoked paprika. So simple and yet everyone loves them.

Posted by: Dorrie on February 19, 2012 8:30 AM

I lived in Madrid for 3 years and discovered smoked paprika (pimenton) there. I don't eat ham, so I find that it adds a nice smoky flavor to lentil and bean soup, as well as omelets and other egg dishes. This recipe looks great!

Posted by: Carrie on February 19, 2012 8:53 AM

I've been looking for more baked chicken recipes,and this is perfect!

Posted by: Alana D on February 19, 2012 10:03 AM

I garnish Sunny Anderson's Creamy Asparagus soup with smoked paprika. So easy and delicious!

Posted by: Sharon on February 19, 2012 10:47 AM

We sprinkle it on popcorn at home:)

Posted by: oks on February 19, 2012 1:31 PM

This recipe was FANTASTIC!

Posted by: Sheri on February 19, 2012 5:29 PM

I LOVE smoked paprika! I never make roasted chicken without it. It's also great on salmon. I purchase all my spices at MarshallsCreekSpices.com

Posted by: Hope on February 19, 2012 5:51 PM

Hi Elise.

My standard method of making roast chicken is to rub the entire bird and the cavity with a 1:1 mixture of salt and freshly ground black pepper, truss the bird (including the legs and wings), then roast from anywhere between 50 minutes to one hour at 450 F. This results in an extremely juicy chicken with tissue-paper thin, crispy skin. Occasionally I baste with a reduced mixture of the pan juices and herbs once the chicken is resting on the cutting board.

I may have to try your recipe, once with my method (I'd add the smoked paprika at the end, at the basting stage) and once with yours. You can never eat too much roast chicken, in my opinion. ;)

As for regular usage, I love it with poached eggs, in home fries, and in potato salad. Some of the ideas in the comments above look enticing as well.

Cheers!

Posted by: Stash on February 19, 2012 5:52 PM

I may be the lone dissenter here, I am not a fan of smoked paprika but made the chicken with a California Sweet Paprika. It was delicious and moist! Thank you for this recipe, its definitely a repeat.

Posted by: Red on February 19, 2012 7:03 PM

I've made this before - it's so good. You can keep the extra marinade in the fridge for a long time! It's so good you won't have leftover chicken though. Definitely one of my go-to recipes

Posted by: Meagan on February 19, 2012 7:31 PM

Smoked paprika is the secret ingredient in my chile rub for my pulled pork! I haven't tried it yet on roast chicken...but I will!

Posted by: Rhonda on February 20, 2012 6:46 AM

Take all the ingredients in your recipe (except chicken), mix them with 2 cups of buttermilk in a big ziplock bag, and marinate the chicken in this for 24 hours. Then take the chicken out and bake it. It will be the best chicken you ever ate.

I use smoked paprika a lot, and my perfect rib rub is this:

salt
black pepper
brown sugar
smoked paprika
I just throw a lot of all of them together, don't know amounts. If you have smoked paprika, you don't need any other chili powders in there.

Posted by: MaryM on February 20, 2012 10:08 AM

I'm proud to say I live in Barcelona where Pimentón is found everywhere and anywhere! A very popular dish and one of my favorites is octopus drenched in olive oil and sprinkled with pimenton and Maldon salt, pulpo gallego. It's excellent on eggs and potatoes as well.

Posted by: Jeno on February 20, 2012 12:05 PM

Paprika is such a lovely spice for chicken....this would make a perfect Sunday roast.

Posted by: Anna @ the shady pine on February 21, 2012 12:47 AM

I find that melting butter w/olive oil and first coating the chicken works much better.

Combining the paprika w/butter creates a paste that the chicken skin resists.

Instead, I suggest prepping the chicken w/melted butter (or oil/butter) and THEN sprinkle on the dry ingredients.

Much better, even coverage on the skin, if you ask me.

Thanks Freddy, I'll try that next time! ~Elise

Posted by: Freddy on February 21, 2012 3:46 PM

I've discovered the versatility of smoked paprika in the past year and have learned adding it to homemade hummus is awesome! Also I make a roasted chickpea (dried and rehydrated, not canned) appetizer with olive oil, smoked paprika, cumin, cayenne, salt and pepper, which is also great served on top of the hummus. You can stir fry the chickpeas instead.

Posted by: Saffoula on February 21, 2012 11:49 PM

During the holidays, I make spiced nuts to nibble on and give as gifts. Melt a wee bit of butter, perhaps only 2 teaspoons, mix with same amount of olive oil in a bowl. Add smoked paprika to taste, garlic salt, finely chopped fresh rosemary and mix well with almonds or cashews. Sometimes I change it up by using smoked paprika plus coconut curry powder, or smoked paprika, garlic salt and brown sugar. Toss well, spread on parchment or foil covered baking sheet and put into a 350 oven for about 12-15 minutes. Mmmmmm! My second most favorite spice is espelette, which comes from a pepper grown in the Basque region of France. It's intense, has a bit of zing to it but is not hot. I get mine from a local Sur la Table kitchen store.

Posted by: Susan on February 23, 2012 11:32 AM

Elise, I'm so glad you shared this and my mouth is watering just looking at the crispy skin and color of this bird... I've made a lot of roast chickens, but they've never turned out like this. I have featured this post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks as ever for the inspiration...

Posted by: Javelin Warrior on February 24, 2012 6:22 AM

I always put smoked paprika on my eggs or in egg salad! It adds that little...something something :)

Posted by: The Very Hungry Bookworm on February 25, 2012 4:57 AM

I prepared one of these and used the exact ingredients in the recipe. I baked it at 325° and after 1 1/2 hours it was still not done. So, another 30 minutes did the trick. It WAS as good as it looks in your photo...as a matter of fact..it looked exactly like yours. I will be fixing these a lot because they are so easy and good !! Thank you for giving us this recipe.

Posted by: Cindy S on February 27, 2012 10:42 AM

It's a must use in any kind of barbecue--especially with baby-back ribs or brisket. I use a dry rub with generous amounts of smoked paprika on ANY meats. Yum! And thanks to those who mentioned Penzey's. I'll be checking that out!

Posted by: Dee on February 28, 2012 1:59 PM

That's a beautiful Chicken!

Posted by: Elizabeth on February 28, 2012 2:03 PM

I use it consistently on an omelette I make for my wife twice a week, sprinkled on at the end along with some dried california parsley. Looks and tastes great. It is incomparable on hash browns, there's nothing like it. All our spices from The Spice House, in Chicago, Milwaukee, or online. A real treat to visit the store.

Posted by: Norm on February 28, 2012 2:30 PM

I was also delighted to 'discover' Smoked Paprika a few years ago, here in New Zealand. I use it in so many things, but one of our favourites is to mix it with s&p (black), flour, & maybe some chilli powder, then toss potato wedges in it & roast them in garlic oil. This is also great with chicken drums... (Can use chilli & garlic oil, & omit the chilli powder.) So very moreish!!

Posted by: KiwiRob on February 28, 2012 2:52 PM

i use smoked paprika as well as smoked sea salt in my spice rub for 'cheater' pulled pork made in the crockpot...the smokiness lends an authentic bbq taste, plus you can fool your friends into believing that you actually smoked the pork for hours!

deviled eggs, tofu, chicken/fish, sauteed greens, beans, potatoes, spiced nuts all benefit from the smokiness and the color...i think i have developed a dependency on smoky tasting foods.

Posted by: carolina p on February 29, 2012 7:20 AM

Not just for hummus, I combine smoked paprika with cumin and garlic powder, mix it in olive oil, and thoroughly coat chickpeas (rinsed and dried) for roasting! It takes less than 30 minutes @ 400F (giving it a stir mid-way) to get a fantastic portable snack, an easy salad add-in, etc.!!! I, too, find myself adding it to anything I happen to be making with a southwestern influence! Such a delightful addiction!

Great idea, thanks Chris! ~Elise

Posted by: Chris on February 29, 2012 7:46 AM

I use smoked paprika on a lot of things, as some many others seem to, but not sure if any one mentioned grilled salmon and I also use it along with other spices on roast yam (or white variety of sweet potato) and carrot, and potato wedges.

Posted by: Thomas C on February 29, 2012 12:06 PM

I made this chicken this week, and it was a wonderful change to roasted chicken. I will definitely be adding this to my list again soon. Thanks for the recipe :)

Posted by: Kristin G on March 2, 2012 6:53 PM

I may have missed it, but in reading the comments I did not see anyone mention turkey burgers or turkey meatloaf. Give it a try. You will not be disappointed!

Posted by: Laura R. on March 4, 2012 7:30 AM

I made chicken similar to that this week and it turned out wonderful, but I didn't use honey I wonder if the rub would have worked better if I had. . .hmmmm ill have to try this receipe!

Posted by: Kindra on March 5, 2012 6:24 AM

I was intrigued by the recipe and anxious to taste smoked paprika (which I found at Costco in a medium size container). It's fabulous. It really gets attention with the first bite! I used chicken breast tenders and baked it in my toaster oven (cooking for one) and found it so elegant that I promptly made another batch to give a friend as a gift! Thanks for so many lovely tastes.

Salem, Oregon

Posted by: Barbara Castleman on March 17, 2012 5:50 AM

For all of you grill fans out there, this recipe translates SOOOOO well on the grill. I did a cut up chicken, rather than a whole one. Rub the spices into the chicken pieces and grill for 30 minutes over indirect medium heat. Then, baste with the honey and lemon mixture every 10 minutes until the chicken is cooked through. I usually cook the chicken for a few minutes over direct heat to get the sear marks.

This is definitely a keeper recipe, and I can't wait to try it in the oven too!

Posted by: Carolyn on March 25, 2012 12:53 PM

I made this for dinner last night for a group of friends. Everyone loved it. I used a previous commenter's suggestion and mixed the melted butter with a little olive oil and rubbed that all over the chicken before adding the spicing rub. The 1 hour and 15 minute cook time was perfect. This is a great, easy roast chicken!

Posted by: Mary Kate on March 29, 2012 9:03 AM

THIS was SO easy and GOOD! I have made it three times since seeing it in February!

Posted by: Polly on April 15, 2012 6:05 AM

The two Whole Foods stores in DC carry smoked paprika regularly, so I bet this delicious ingredient is going to slowly make its way around the fancier grocery stores.

Posted by: Weiwen on May 5, 2012 3:37 AM

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