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Paprika Roasted Chicken


  • 1 (3-4lb) chicken, giblets removed (Mine was just over 4lbs)
  • 34 Tbsp olive oil, divided
  • 2 ribs celery, cut into large pieces
  • 2 carrots, cut into large pieces
  • 1 onion, cut into large pieces
  • 1 whole bulb of garlic, sliced in half horizontally
  • 1 Tbsp paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/41/2c water or chicken broth


  1. Be sure to start with a chicken that has been completely thawed. (This will prevent cold spots later.) Double-check that any giblets have been removed (they often come in a bag inside the cavity of the chicken). Discard them or save them for gravy, if desired.
  2. Preheat the oven to 400 degrees. Toss celery, carrots, onion, and garlic with about 2 Tbsp olive oil. Place in the bottom of a roasting pan, Dutch oven, or metal 9×13″ pan (this is what I used). Turn garlic cut side down so that it doesn’t burn.
  3. Pat chicken dry with paper towels inside and out. Using a small piece of twine or string, tie the legs together. In a small bowl, combine paprika, oregano, salt, and pepper. Rub chicken with 1 Tbsp olive oil, making sure to cover the breasts and legs well. Sprinkle paprika mixture over the top, rubbing and distributing with fingers. Place chicken breast-side up on the bed of vegetables and tuck the wings under.
  4. Roast chicken for 30 minutes. Remove from oven and add enough water or broth to the pan to cover the bottom of the pan. This will keep the vegetables from burning. Tent the chicken with foil and return to the oven.
  5. Roast another 30-45 minutes,* or until a meat thermometer inserted into the thickest part of the thighs reads 165 degrees (don’t hit the bone). Allow chicken to rest 10 minutes before carving.
  6. *check the chicken at 30 minutes. If your chicken is closer to 4 pounds, it will likely need a little longer in the oven, but you want to start checking at 30 minutes.