Sweet paprika roast chicken

Sweet paprika roast chicken

5 from 2 reviews

Paleo, gluten free, dairy free




  1. Preheat the oven to 160c/325f.
  2. Line a large oven roasting pan with some parchment paper, you may need to re-adjust the racks in the oven or possibly remove a few to accommodate the bird.
  3. Place the chicken on a food safe surface/plastic chopping board and begin to use a fork, pricking holes in the skin of the chicken. This will help the rub (wet and dry) to penetrate much deeper.
  4. Use your hands to generously season the meat with the extra salt and pepper. Don’t worry about measurements just ensure that it’s evenly spread.
  5. Turn the chicken over so that the flat side is exposed and use a pair of robust kitchen scissors and cut lenthways to remove the backbone.
  6. Once the backbone is removed, you should see a soft bone into between its legs (sternum). Use a knife to remove it.
  7. Place the entire chicken facing downwards and flattened on the roasting pan
  8. In a small bowl add the paprika, garlic, onion, salt, pepper nectar, chilli,parsley and thyme (if using fresh thyme, simply pick off the small leaves to de-stem and discard the stem) and mix.
  9. Have the melted butter to hand, but make sure it is still melted before continuing this step (very important).
  10. Pour the melted butter into the dry bowl and mix briskly with a basting brush.
  11. Using the basting brush, quickly coat the entire exterior of the chicken with the sweet paprika rub.
  12. Place the chicken in the oven for 1 hr and 15 – 1 hr and 30mins. checking periodically. You can determine the readiness when the juices have run clear.
  13. Allow the chicken to cool slightly before carving and serving.