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Sweet paprika roast chicken
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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

Ingredients

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

Instructions

  • 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.

Nutrition

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