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Paprika Roast Chicken

This paprika roast chicken is the perfect main to showcase at the dinner table. Learn how to make a flavourful and juicy roast chicken that you can easily put your own spin on!
Course Main Course
Servings 6 people


  • Roasting Pan
  • Thermometer
  • Baster


  • 1 whole chicken
  • salt
  • 2 garlic cloves crushed
  • 1/4 tsp black peppercorns crushed
  • 2 tbsp melted butter or coconut oil
  • paprika
  • fresh ground pepper
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 cups water
  • 5 carrots peeled
  • 1 onion peeled and sliced into wedges


  • Preheat the oven to 425ºF.
  • Pat the chicken dry with a paper towel.
  • Stuff the cavity with the cracked peppercorns, crushed garlic and herbs.
  • Brush or rub the skin with butter or oil.
  • Season with fresh ground pepper and paprika.
  • Pour water into the bottom of the roasting pan.
  • Arrange carrots and onion around the chicken.
  • Roast the chicken for 30 minutes.
  • Baste the chicken and reduce the oven temperature to 400ºF. Return to the oven for another 30 minutes.
  • Baste the chicken and add additional water to the bottom of the roasting pan if needed. Return to the oven for 20 minutes.
  • Check the internal temperature by sticking a thermometer into the thickest part of the inner thigh. When it reads 165ºF or 74ºC, it's ready!
  • Remove the chicken, carrots and onions from the pan and serve!


  • Salt the chicken in advance, including the cavity. Ideally, the salt should work its magic on the chicken overnight or for 24-hours. 
  • If you're unable to salt the chicken in advance, salt it an hour before roasting and let it sit at room temperature. 
  • If possible, remove the chicken from the fridge an hour before roasting. 
Keyword Chicken, Poultry