Garlic and Paprika Roast Chicken


Savor the essence of simplicity and flavor with Aromatic Rustic Roast: Garlic and Paprika Roast Chicken. This dish combines the robust flavors of garlic and smoky paprika with the tenderness of perfectly roasted chicken. The result is a crispy-skinned, juicy chicken that's infused with aromatic herbs and spices, making it a delightful centerpiece for any meal.

Garlic and Paprika Roast Chicken

Preparation and Cooking Times

  • Preparation Time: 15 minutes (plus marinating time)
  • Cooking Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes

Servings and Serving Size

  • Servings: 4-6 people
  • Serving Size: 1-2 pieces per person

Nutritional Profile (per serving)

  • Calories: 360 kcal
  • Protein: 30g
  • Carbohydrates: 2g
  • Fat: 25g
  • Sodium: 620mg
  • Cholesterol: 85mg


Main Ingredients

  • 1 whole chicken (about 1.5kg or 3.3 lbs)


  • 6 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 1 lemon, juice and zest
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste

Detailed Method of Preparation

  1. Marinate the Chicken: Mix garlic, paprika, lemon juice and zest, olive oil, thyme, salt, and pepper. Rub the marinade all over the chicken, inside and out. Marinate for at least 1 hour or overnight in the refrigerator.
  2. Prepare for Roasting: Preheat the oven to 190°C (375°F). Place the chicken in a roasting pan.
  3. Roast: Roast the chicken for about 1 hour and 20 minutes, or until the juices run clear and the skin is crispy.
  4. Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables or a salad.

Tips for Culinary Success

  • Marinating Time: For deeper flavor, marinate overnight.
  • Even Cooking: Truss the chicken to ensure even cooking.
  • Crispy Skin: Baste the chicken with its juices halfway through roasting for extra crispy skin.

Frequently Asked Questions (FAQs)

Can I add other herbs to the marinade?

Absolutely! Rosemary and sage also work well.

How do I know when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 75°C (165°F).

Can I make this with chicken parts instead of a whole chicken?

Yes, adjust the cooking time accordingly.