Roasted Paprika Chicken

serves four

Another Everyday Food recipe to try. I tend to stick with either boneless, skinless chicken breasts or whole chickens when cooking. I thought I'd stretch my limits a little :)


1 tablespoon sweet paprika
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces


Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.

When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings).