I first experienced smoked paprika on a trip to New Zealand several years ago in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" At the time, smoked paprika could only be found in specialty stores or Penzeys.
Soon after though, McCormick started selling it and promoting it as a spice, so it's much easier to come by, and we are always looking for an excuse to cook with it.
What Is Smoked Paprika and Why Use It?
If you've never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips.
The following recipe we've adapted from one in a free magazine by our local Raley's grocery store. The flavor of this chicken is terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments.
What Is Spanish Paprika?
Spanish paprika, also known as smoked paprika (or pimentón in Spain), is essential to the Spanish pantry and a useful addition to your pantry, too. It's believed Christopher Columbus brought peppers from Mexico to Europe. Families in Extremadura, Spain cultivated the peppers and dried them in smokehouses, imparting a smoky flavor before grinding them into a powder.
There are three varieties of Spanish paprika: dulce, or sweet paprika; agridulce, or medium-hot paprika; and picante, or hot paprika. Find smoked Spanish paprika in the grocery store spice aisle or online at The Spice House or The Spanish Table.
What to Serve With Roast Chicken
- Roasted Parsnips
- Slow Cooker Honey-Dijon Glazed Carrots
- Rice Pilaf With Mushrooms and Pine Nuts
- Brussels Sprouts, Mushroom and Goat Cheese Casserole
- Butternut Squash With Brown Butter and Thyme
Smoked Paprika Roast Chicken
If using salted butter, use only one teaspoon of salt in the rub, not two.
It's not necessary at all to truss (tie) this chicken; but if you'd like to, read our how-to: How To Truss a Chicken.
1 (4- to 5-pound) whole roasting chicken
2 tablespoons smoked paprika
2 tablespoons melted unsalted butter
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons honey
2 tablespoons lemon juice
Preheat the oven:
Preheat the oven to 325°F.
Dry the chicken:
Pat the chicken dry thoroughly with paper towels.
Mix the butter and seasonings and spread over chicken:
Mix together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a shallow baking pan.
Heat the honey and lemon juice:
In a small pot, heat the honey and lemon juice until the honey fully dissolves. Remove from the heat and set aside.
Bake for approximately 1 hour to 1 hour and 15 minutes. Baste with the lemon-honey mixture after 35 minutes, and then every 15 minutes after that. You may need to adjust total cooking time depending on how big your chicken is.
The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F.
Add more salt and pepper to taste.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 94g||120%|
|Saturated Fat 29g||143%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||5%|
|Total Sugars 18g|
|Vitamin C 15mg||74%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|