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Sweet paprika roast chicken

Sweet paprika roast chicken

Paleo, gluten free, dairy free succulent roast chicken with an addictive sweet paprika coating
Course Main Entree
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 420kcal
Author Charla


  • large whole chicken approx 4lb, washed and dried
  • 2 tablespoon paprika
  • 4 tablespoon dairy free butter melted
  • 2 tablespoon agave nectar
  • 2 tablespoon garlic granules
  • 1 teaspoon onion powder
  • 8 sprigs of fresh thyme or 1 tablespoon of dried thyme
  • 1 tablespoon parsley
  • 1 teaspoon black pepper
  • 1 teaspoon pink salt
  • ½ teaspoon cayenne pepper
  • ----------------------------------------------
  • Keep extra salt and pepper to season the meat


  • Preheat the oven to 160c/325f.
  • 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.
  • 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.
  • 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.
  • 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.
  • Once the backbone is removed, you should see a soft bone into between its legs (sternum). Use a knife to remove it.
  • Place the entire chicken facing downwards and flattened on the roasting pan
  • 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.
  • Have the melted butter to hand, but make sure it is still melted before continuing this step (very important).
  • Pour the melted butter into the dry bowl and mix briskly with a basting brush.
  • Using the basting brush, quickly coat the entire exterior of the chicken with the sweet paprika rub.
  • 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.
  • Allow the chicken to cool slightly before carving and serving.


Calories: 420kcal | Carbohydrates: 10g | Protein: 28g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 109mg | Sodium: 555mg | Potassium: 367mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1541IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg