Roast Chicken With Smoked Paprika & Garlic

vf0CIf3f0SI4xq3PKReRVys9b6QHIyDvx81lHHSs-2UI have the best friends. Truly.. I am so blessed with thoughtful, faithful and loving people in my life.

And they know my love languages really well.

My friend, Matthew, is a talented photographer and was flown to Copenhagen recently to shoot a wedding. (I’m not jealous AT ALL) (Well maybe a little) He sent me a text during his trip that he was in this little spice market and wanted to bring me back something.

See? They know me well… So, I jumped on trusty Google and searched for what spices are the best in that part of our little world. Smoked Paprika was the first to show up in my search. He found this old guy selling spices out of a little run down van and smuggled me some back in his luggage. I love him.

I knew immediately what I wanted to use it for. This roast chicken is PERFECT. I love it so much sometimes I wake up in the middle of the night thinking about it. Those of you that know me are rolling your eyes right now, because you know this is a nightly occurrence for me. Sometimes it’s a new cookie I’m dreaming up… sometimes it’s that Brussels Sprout Salad I constantly obsess over. Sometimes it’s Salted Caramel anything.

Basically, food keeps me up at night. It’s a curse/blessing. I’ve accepted it.

Anyway… back to this perfect chicken. Here’s what you need to do:


In a small bowl, mix some smoked paprika, minced garlic, salt and olive oil.


See that cute/terrifying van on the postcard? Matthew was so brave to risk his life for my little treasure!

Take about 2 pounds of Yukon Golds, rinse and dry them and then trim off any undesirable bits.


Slice them into wedges, drizzle with olive oil and sprinkle with kosher salt and pepper. Toss with your hands to get everything coated well.


Lay a few sprigs of fresh thyme on top of the potatoes… just because.


Place your beautiful bird on top of the potatoes and then get to slatherin’. Don’t be afraid… really get the spice mixture into every little crevice and massage that bird like it’s had a really hard day and needs some lovin’.

I’m sorry, I’ll stop now.


Shove a bunch of fresh thyme into the cavity and then tie the legs together with some kitchen twine. Let everything sit on the counter for about 45 minutes.

Preheat your oven to 500 degrees! Don’t second guess me – crank that thing up!

After the chicken has come to room temperature, roast on 500 degrees for 30 minutes. Remove the roasting pan from the oven and adjust the oven temperature down to 425 degrees. Rearrange the potatoes under the bird and then put everything back in the oven. Roast until an instant read thermometer reads 165 degrees in the thickest part of the thigh, about 20-35 minutes longer depending on the size of your bird.

Remove from the oven and allow to rest for 15 minutes before serving.

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It’s so pretty! <sigh>

I sure do love food.

For a printable version of this recipe, click this link! Roast Chicken With Smoked Paprika and Garlic

Roast Chicken With Smoked Paprika and Garlic

serves 4

1 3-4 pound whole chicken

2 tbsp smoked paprika (OR 1 tbsp smoked paprika + 1 tbsp hot paprika)

4 cloves garlic, minced

1 tbsp kosher salt

2 tbsp olive oil

1 bunch fresh thyme


1 pound Yukon gold potatoes

kosher salt + freshly cracked black pepper

3 tbsp olive oil

2 sprigs fresh thyme

  1. Preheat the oven to 500 degrees.
  2. Mix the smoked paprika, minced garlic, kosher salt and olive oil in a small bowl until well combined.
  3. Put the bunch of thyme inside the cavity of the chicken.
  4. Coat the outside of the chicken with the paprika and garlic mixture and let sit out at room temperature for about 45 minutes.
  5. Wash and dry the potatoes. Trim the potatoes of any eyes or bad spots. Slice into wedges and place in the bottom of the roasting pan.
  6. Drizzle the potatoes with enough olive oil to coat. Season with salt and pepper and toss with your hands to coat well. Lay a few sprigs of fresh thyme over the potatoes and the set the chicken on top.
  7. Tie the legs together with kitchen twine.
  8. Roast the chicken and potatoes for 30 minutes. Remove the chicken from the oven and reduce the temperature to 425 degrees. Rearrange the potatoes under the chicken and return everything to the oven. Roast until the internal temperature reads165 degrees in the thickest part of the thigh, about 20-35 minutes longer, depending on the size of the chicken.
  9. Remove from the oven and allow the chicken to rest for 15 minutes before serving.

Food Styling by Abbye and Lindsey. All photos © Lindsey Edwards