Spanish Smoked Paprika Roast Chicken

Recipe Introduction

Quick Hook

Ever wondered how to make a Roast Chicken Recipe utterly unforgettable? Well, Spanish Smoked Paprika Makes This bird sing! Honestly, the rich, smoky flavour is a game changer.

Brief Overview

Spanish Chicken Recipe , like this one, often brings together simple ingredients for maximum flavour. It's an easy Roast Chicken Whole , perfect for a Sunday lunch.

This Cooked Chicken recipe yields 4-6 servings.

Main Benefits

This Pimenton de la Vera Chicken is packed with protein. The Crispy Skin Roast Chicken also has amazing flavour. Serve this Easy Roast Chicken Recipe at your next gathering and watch it disappear!

My Cooked Chicken Story

I first tried this Smoked Paprika Chicken Recipe at a tiny tapas bar in Madrid. Oh my gosh, the aroma alone was intoxicating.

Ever since, I've been perfecting my version. You know?, it's a total crowd pleaser.

Why Spanish Smoked Paprika Makes This Chicken So Special

The Spanish Smoked Paprika Makes This Roast Chicken go from good to amazing . Its smoky sweetness is what takes this Chicken Roast over the top.

It's the secret ingredient for the most delightful Cooked Chicken Temperature . It gives a warm, cozy feel with a little bit of Spanish flair.

Simple Ingredients, Incredible Flavor

You will need a whole chicken, olive oil, and lots of Spanish Smoked Paprika . Don't forget garlic, lemon juice, and oregano! A little salt and pepper.

Quartered lemons, and veggies in the roasting pan. A meat thermometer is a must.

From Oven to Table

After prep, roast this beauty at 425° F ( 220° C) for 20 minutes, then reduce to 350° F ( 175° C) for 40- 55 minutes.

Ensure that the Cooked Chicken Temperature reaches 165° F ( 74° C). Let it rest before carving for super juicy meat.

This Easy Roast Chicken Recipe delivers a beautifully bronzed, Crispy Skin Roast Chicken . You'll get moist, flavorful meat every time. Get ready for a roast chicken revelation!

Ingredients & Equipment: Let's Get This Chicken Cookin'!

Okay, mate, let's talk ingredients. For this Spanish Smoked Paprika Makes This Roast Chicken, quality matters. We aren't aiming for some bland cooked chicken !.

This easy roast chicken recipe is all about maximizing flavour. It's all about a proper chicken roast . This is not your average cooked chicken temperature situation.

Let's dive into the heart of this Spanish chicken recipe .

Main Ingredients: The Backbone of Our Fiesta

• 1 whole chicken ( 3-4 lbs/1.3-1.8 kg ): Aim for free range. Trust me; you'll taste the difference.
• 2 tablespoons (30 ml) olive oil: Extra virgin is fab, but any kind works.
• 2 tablespoons (24 g) Spanish smoked paprika (pimentón de la Vera): This is the star of the show! Look for a deep red color.
• 4 cloves garlic, minced: Fresh is always best, innit?
• 1 tablespoon (15 ml) lemon juice: Freshly squeezed, if possible.
• 1 tablespoon (7 g) dried oregano: Adds that earthy goodness.
• 1 teaspoon (5 g) kosher salt: Or sea salt. It enhances flavour, yeah?.
• ½ teaspoon (2.5 g) black pepper: Freshly ground, for a bit of zing!.
• 1 lemon, quartered: Adds flavour from the inside out.
• 1 onion, quartered: Aromatic and lovely!.
• 2 carrots, chopped: Optional, but great for flavour!.
• 2 celery stalks, chopped: Optional, for that extra depth!.

When it comes to chicken, the quality is important. It's really important! A good quality chook, is the secret to the Crispy Skin Roast Chicken .

Make sure to grab a chicken which is good enough for a pimenton de la Vera chicken .

Seasoning Notes: The Secret Sauce

• Spanish Smoked Paprika Makes This recipe what it is. Sweet or bittersweet is up to you.
• Garlic and oregano? A match made in heaven. They're like the Ant and Dec of spices.
• A squeeze of lemon juice brightens everything up.
• For a spicier kick, add a pinch of cayenne pepper.

Honestly, don't be scared to experiment. Cooking should be fun, not a chore. Smoked Paprika Chicken Recipe variations are endless!.

Equipment Needed: Keep It Simple

• Roasting pan with rack: A rack helps the roast chicken whole cook evenly.
• Kitchen twine: Trussing is optional but looks fancy.
• Meat thermometer: Essential for checking the cooked chicken temperature .
• Basting brush: Optional, but handy for slathering on flavour.

Don't have a roasting pan? No worries! A cast iron skillet works a treat. No thermometer? Use a fork to test for doneness.

I always suggest using a thermometer because there is nothing like the taste of a perfectly roasted chicken recipe .

So, there you have it! With these simple ingredients and tools, you're ready to Roast Chicken . Now, get in that kitchen and start cooking!

Alright, let's get crack-a-lackin'! As a chef with years of experience, I know a thing or two about making a chicken roast sing.

And nothing adds a bit of Spanish sunshine and smoky depth quite like a good pimentón de la Vera . Honestly, the Spanish Smoked Paprika Makes This Roast Chicken a total fiesta in your mouth! So, without further ado, here's the blueprint for a Roasted Chicken Recipe that'll knock your socks off.

Prep Like a Pro: Setting the Stage for Epic Flavor

First things first, mise en place . We need everything ready. Chop your veggies and measure out your spices. Trust me, it makes the process smooth.

Pat that Chicken Roast dry too! It helps get the crispy skin roast chicken we all crave. For saving time, pre-chop your veggies the day before.

Boom! Done.

Dry-Brining Magic: Secret Weapon

Dry brining? What's that? Just generously rub your chicken with a mixture of salt, pepper, and smoked paprika. Then let it chill in the fridge for at least an hour.

Overnight is even better. This is how you get juicy and flavourful. The salt penetrates and does its magic.

Unleashing the Flavor: step-by-step Fiesta

Ready to get cooking? Let's go!

1. Preheat your oven to 425° F ( 220° C) . This is essential!
2. Mix olive oil, smoked paprika, minced garlic, lemon juice, and oregano. Make a flavor bomb paste!
3. Stuff the chicken cavity with lemon and onion quarters. So aromatic!
4. Rub the paste all over the chicken. Get every nook and cranny.
5. Roast at 425° F ( 220° C) for 20 minutes .
6. Reduce heat to 350° F ( 175° C) and continue roasting for 40- 55 minutes .
7. Ensure the Cooked Chicken Temperature reaches 165° F ( 74° C) with a meat thermometer. Critical!
8. Rest the Cooked Chicken for 10- 15 minutes before carving. I am hungry.

Pro Tips: Level Up Your Roast

Want to take your roast chicken to the next level? Don't be shy. Baste the chicken with pan juices while it roasts.

It adds flavour and moisture. A common mistake? Overcooking the chicken. Trust your thermometer! For make-ahead options, you can dry brine the chicken a day in advance.

This Easy Roast Chicken Recipe , with a touch of Pimenton de la Vera Chicken, transforms ordinary chicken into something truly special.

This Spanish Chicken Recipe will be a crowd pleaser. I guarantee it! Enjoy! This Smoked Paprika Chicken Recipe is the perfect addition to your recipe arsenal.

Recipe Notes: Your Roast Chicken Questions Answered!

Alright, so you're ready to tackle this Spanish Smoked Paprika Makes This Roast Chicken Recipe ? Ace! Before you get your chicken roast on, let's cover a few extra bits to guarantee total success.

I'm talking plating ideas, storage smarts, and even a sneaky nutritional lowdown. You know? The kind of insider tips I wish I had when I started making Cooked Chicken !

Ace Plating Ideas: Level Up Your Presentation

Presentation matters, even if it's just for you! After all that effort making your Crispy Skin Roast Chicken , don't just dump it on a plate!

• Presentation: Imagine this. A bed of herby couscous. The Roast Chicken Whole , beautifully carved, placed on top. A drizzle of pan juices, and a sprinkle of fresh parsley. Boom! Restaurant worthy.
• Sides: Think roasties! Crispy on the outside, fluffy inside. Roasted carrots and parsnips are a classic too. A simple green salad cuts through the richness. And a nice glass of chilled Spanish white will make it perfect.

Storage Superpowers: Fridge and Freezer Tips

Got leftovers? Lucky you! Cooked Chicken Temperature for safety is key!

• Fridge: Store any leftover chicken in an airtight container in the fridge for up to 3 days. Make sure it cools down quickly before storing. Don't leave it out at room temperature for more than 2 hours!
• Freezer: You can freeze cooked chicken. Shred or dice it first. Wrap it tightly or place it in a freezer safe bag. It will last for up to 2 months.
• Reheating: Reheat gently in the oven or microwave. Adding a splash of chicken broth helps keep it moist.

Spice It Up: Variations for Everyone

Want to tweak the recipe to suit your needs? No probs!

• Dietary: gluten-free? No problem! This recipe is naturally gluten-free. Paleo/Keto? It fits right in.
• Seasonal: Swap out the carrots and celery for seasonal veggies. Butternut squash in autumn? Asparagus in spring? Get creative! You can even swap around the Pimenton de la Vera Chicken to other smoked spices like chipotle.

The Lowdown: Nutrition Basics

Let's face it, we all want to know the healthy deets, right?

• Basics: This recipe is packed with protein. Essential for muscle building and keeping you feeling full. It also provides healthy fats from the olive oil.
• Benefits: Chicken is a good source of vitamins and minerals. Smoked paprika has antioxidant properties. Remember, these are just estimates!

Seriously, with these notes, you're ready to rock this Spanish Chicken Recipe ! Making the Easy Roast Chicken Recipe is now dead easy and fool proof.

Don't be shy, share your results! I'm excited for you!.

Frequently Asked Questions

Can I make this "Spanish Smoked Paprika Makes This" Roast Chicken ahead of time?

Absolutely! You can roast the chicken a day in advance and store it in the fridge. Let it cool completely before refrigerating. When you're ready to serve, simply reheat it in a preheated oven at 325°F (160°C) until warmed through. Basting with a little chicken broth will help keep it moist.

What's the best way to store leftovers from this Spanish Smoked Paprika chicken recipe?

Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure the chicken cools down quickly. You can use the leftovers in sandwiches, salads, or even add them to soups and stews. Chicken pot pie, anyone?

I don't have a roasting rack. Can I still make Spanish Smoked Paprika Makes This Roast Chicken?

Yes, you can! A roasting rack helps the chicken cook more evenly and allows the skin to crisp up better. If you don't have one, you can use the chopped vegetables (carrots, celery, onion) to create a "bed" for the chicken in the roasting pan.

This will elevate the chicken slightly and still provide some air circulation.

What kind of Spanish smoked paprika should I use for this roast chicken?

There are three main types of Spanish smoked paprika: dulce (sweet), agridulce (bittersweet), and picante (hot). For this recipe, I recommend using agridulce for a balanced smoky and slightly sweet flavour. Dulce will also work well if you prefer a milder flavour.

Avoid picante unless you like a significant kick of heat!

Is dry brining really necessary? It seems like an extra step.

Trust me, it's worth it! Dry brining (salting the chicken ahead of time and letting it sit in the fridge) is the secret to unbelievably crispy skin and juicy, flavorful meat. The salt draws out moisture, which then evaporates, resulting in a beautifully browned and crisp exterior.

It's like giving your chicken a fancy spa treatment that it totally deserves!

Can I add potatoes or other veggies to the roasting pan with the chicken?

You bet! Add diced potatoes, carrots, onions, or any other root vegetables to the roasting pan during the last 45 minutes of cooking. Toss them with a little olive oil, salt, and pepper before adding them to the pan. Be sure not to overcrowd the pan, or the veggies will steam instead of roast.

Think crispy roast potatoes to pair, like you'd get in a proper Sunday Roast!