Oven Roasted Whole Chicken with Smoked Paprika and Herbs Recipe
This Oven Roasted Whole Chicken recipe delivers a perfectly cooked, juicy chicken with crispy skin, flavored with a blend of smoked paprika, thyme, garlic, and other aromatic spices. The chicken is stuffed with onion halves to infuse subtle sweetness and roasted to an ideal internal temperature, making it an easy, classic meal centerpiece.
- Prep Time: 15 minutes
- Cook Time: 70 to 90 minutes
- Total Time: 1 hour 25 minutes to 1 hour 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken
- 1 whole chicken (3–5 lb / 1.3–2.3 kg), giblets removed
- 1 medium onion, peeled and halved
Seasoning Paste
- 2 tablespoons avocado oil (or olive oil or melted butter)
- 1 ½ teaspoons salt
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Prepare the Chicken: Optionally, allow your chicken to rest at room temperature for 30-60 minutes after removing it from the refrigerator. This step helps reduce steam during roasting which results in crispier skin.
- Preheat Oven: Set your oven to 425ºF (218ºC). Line a 9×13″ (23×33 cm) baking dish or roasting pan with parchment paper to prevent sticking and ease cleanup.
- Position Chicken: Place the whole chicken breast side up on the prepared roasting pan. Remove giblets if still inside. Pat the chicken skin dry thoroughly with paper towels to encourage crispiness.
- Stuff the Cavity: Place the halved onion inside the chicken cavity. For extra flavor, you may add a few garlic cloves and a cut lemon inside as well.
- Mix Seasoning Paste: In a small bowl, combine avocado oil, salt, smoked paprika, onion powder, dried thyme, garlic powder, and pepper. Stir well until it forms a uniform paste.
- Apply Seasoning: Using a pastry brush, evenly coat every exposed surface of the chicken with the seasoned oil paste ensuring full coverage.
- Roast the Chicken: Place the chicken in the oven and roast for 70-90 minutes. Baste the chicken 1-2 times during cooking to keep it moist, but avoid basting during the last 20 minutes to maintain crispy skin. Chicken is done when internal temperature reaches at least 165ºF (74ºC).
- Rest and Serve: Remove the chicken from the oven and transfer it to a serving platter. Allow it to rest for 5 minutes before carving to let the juices redistribute.
- Optional Gravy: If desired, collect the pan juices to prepare a homemade gravy as a delicious accompaniment.
Notes
- Allowing the chicken to come to room temperature before roasting helps to achieve even cooking and crisp skin.
- Stuffing the cavity with onion adds moisture and subtle flavor to the meat.
- Basting keeps the chicken moist but avoid doing so near the end to ensure crispy skin.
- Use a meat thermometer to confirm the chicken has reached the safe minimum internal temperature of 165ºF (74ºC).
- Pan juices can be used to make a rich homemade gravy by reducing with broth and thickening with flour or cornstarch.
Keywords: oven roasted chicken, whole roasted chicken, crispy chicken skin, smoked paprika chicken, simple roasted chicken
