Name: Smoked Paprika and Herb Rubbed Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pcs whole chicken (3-4 pounds); 2 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried rosemary; 1 tsp dried thyme; 1.5 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 2 tbsp olive oil

Smoked Paprika and Herb Rubbed Chicken - Image 1

This recipe focuses on creating a robust and aromatic dry rub that transforms ordinary chicken into a culinary delight. The star of the blend is smoked paprika, which imparts a deep, earthy, and subtly smoky flavor, complemented by the sharp notes of garlic and onion powder, and the fragrant essence of dried rosemary and thyme. This versatile seasoning blend not only creates a beautiful, crisp skin but also infuses the chicken with layers of savory, herbaceous flavors from within. It’s perfect for roasting a whole chicken or seasoning individual pieces, elevating a simple weeknight meal into a flavorful experience. The carefully balanced spice blend ensures a crowd-pleasing dish that makes the most of your seasoning cabinet.

Preparation time: 15 min
Cooking time: 50 min
Total time: 1 hr 5 min
Servings: 4

Instructions

Dry Rub Preparation

1In a small bowl, combine smoked paprika, garlic powder, onion powder, dried rosemary, dried thyme, kosher salt, and black pepper. Mix well until all spices are thoroughly incorporated. This is your flavorful herb and spice rub.

Chicken Preparation

1Preheat your oven to 400°F (200°C). Remove the giblets from the chicken cavity and pat the chicken completely dry with paper towels. This crucial step helps achieve crispy skin.
2Place the chicken on a clean surface. Drizzle with olive oil and rub it all over the chicken, ensuring an even coating.
3Generously apply the prepared spice rub over the entire surface of the chicken, including under the wings and legs. For a deeper flavor, you can gently lift the skin over the breast and rub some spices directly onto the meat. Ensure the rub is evenly distributed.

Roasting

1Place the seasoned chicken in a roasting pan or on a wire rack set inside a baking sheet.
2Roast for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
3Once cooked, remove the chicken from the oven, tent it loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Instructions

Dry Rub Preparation

1In a small bowl, combine smoked paprika, garlic powder, onion powder, dried rosemary, dried thyme, kosher salt, and black pepper. Mix well until all spices are thoroughly incorporated. This is your flavorful herb and spice rub.

Chicken Preparation

1Preheat your oven to 400°F (200°C). Remove the giblets from the chicken cavity and pat the chicken completely dry with paper towels. This crucial step helps achieve crispy skin.
2Place the chicken on a clean surface. Drizzle with olive oil and rub it all over the chicken, ensuring an even coating.
3Generously apply the prepared spice rub over the entire surface of the chicken, including under the wings and legs. For a deeper flavor, you can gently lift the skin over the breast and rub some spices directly onto the meat. Ensure the rub is evenly distributed.

Roasting

1Place the seasoned chicken in a roasting pan or on a wire rack set inside a baking sheet.
2Roast for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
3Once cooked, remove the chicken from the oven, tent it loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Nutrition Information

Calories: 451 kcal
Protein: 45 g
Fat: 25 g
Carbs: 6 g

Nutrient	Per serving
Calories	451 kcal
Protein	45 g
Fat	25 g
Carbs	6 g

Tips

For extra crispy skin, pat the chicken extremely dry. You can even refrigerate it uncovered for a few hours before cooking.
Use a meat thermometer to ensure the chicken is cooked through but not overdone, preventing a dry result.
Let the chicken rest after roasting; this is vital for juicy, tender meat. Garnish with fresh herbs if desired.