Smoked Paprika Roast Chicken
Juicy chicken coated with a smoked paprika herb butter roasted with potatoes, onions, cherry tomatoes, and sausage. The skin is crispy and flavorful yet so moist inside!
Servings 4 -6 servings
Ingredients
For the Smoked Paprika Spice Mix
- 1 ½ Tbsp Smoked Paprika
- ½ Tbsp Garlic Powder
- ½ Tbsp Dried Rosemary
- ½ Tbsp Dried Thyme
- ½ Tbsp Dried Oregano
- ½ Tbsp Onion Powder
- ½ tsp Cayenne
For the Roasted Vegetables
- 24 oz. Red Baby Potatoes (halved)
- 9 oz. Spanish Chorizo or Smoked Sausage (sliced)
- 1 cup Cherry Tomatoes
- 1 Red Onion (cut into ¾ inch chunks)
- 8 Garlic Cloves (peels removed)
- ¼ cup Olive Oil
- 1 ½ Tbsp Smoked Paprika Spice Mix
- 1 ½ tsp Kosher Salt
- 1 tsp Ground Black Pepper
For the Roast Chicken
- 4 Tbsp. Unsalted Butter (at room temperature)
- 1 Tbsp Kosher Salt
- ½ Tbsp Ground Black Pepper
- 5 lb. Whole Chicken
- ½ Lemon
- ¼ cup Olive Oil
- 3 Thyme Sprigs
- 1 Head of Garlic (¼ inch sliced from the top end)
Instructions
For the Smoked Paprika Spice Mix
- Add all of the spices into a bowl and mix until combined. Set aside.
For the Roasted Vegetables
- In a large bowl, add in the red baby potatoes, Spanish chorizo or smoked sausage, cherry tomatoes, red onion, and garlic cloves. Toss until the ingredients are evenly distributed. Then add in the olive oil, 1½ tablespoons of the prepared Smoked Paprika Spice Mix, kosher salt, and black pepper. Toss the ingredients together until they are evenly coated in the oil and spices.
- Pour the vegetables and sausage into a roasting pan or baking dish with high sides. Set aside.
For the Roast Chicken
- Preheat the oven to 425℉.
- Combine the unsalted butter, remaining Smoked Paprika Spice Mix, kosher salt, and black pepper in a bowl. Mix until everything is well incorporated. Set aside.
- Remove the giblet package from inside the cavity of the chicken. Make sure there is nothing left inside. Pat the chicken dry with paper towels. Rub the butter mixture all over the chicken making sure to get under the skin as well.
- Use butchers twine to truss the chicken. I will leave a link to a video in the notes section that you can follow. If you are using a roasting pan and have a roasting rack, place the rack in the center of the bed of vegetables and sausage. Place the chicken onto the rack, breast side facing up. If you don't have a roasting rack, you can put the chicken directly onto the vegetables and sausage, breast side facing up.
- Squeeze the juice from half of a lemon on top all over the chicken. Do the same with the olive oil. Place the squeezed lemon half into the cavity of the chicken along with the head of garlic and the thyme sprigs.
- Transfer the pan into the oven and roast the chicken for about 1 hour and 45 minutes or until the chicken has reached an internal temperature of 165℉. Stir the vegetables and sausage about every 30 minutes. If the chicken skin starts to get too dark, you can loosely cover the top with foil.
- Remove the chicken from the oven and allow it to rest for at least 10 minutes before serving Enjoy!