Our Smoky Paprika Chicken with Root Veggies is a wonderful combination of convenience and rich flavors, perfect for a satisfying meal.
The sweet-smoky rub made from butter, brown sugar, and smoked paprika gives the chicken a delectable coating, resulting in incredibly moist and tender meat.
The roasted root vegetables soak up the delicious flavors from the pan juices.
This hearty and comforting dish is perfect for a family dinner, offering a balance of protein and vegetables in every bite. It’s a great choice for busy weeknights or a relaxing weekend meal.
Servings: 6
Equipment
- Large rimmed baking sheet
- Cooking spray
- Mixing bowl
- sharp knife
- Meat thermometer
- Basting brush optional
- Trussing string optional
Ingredients
- 2 Tbs. butter room temperature
- 1 Tbs. brown sugar
- 3/4 tsp. salt
- 1/2 tsp. smoked paprika
- 1 roasting chicken 4-5 lbs.
- 6 Yukon gold potatoes peeled and halved
- 3 carrots cut into 1” slices
- 2 parsnips cut into 1” slices
- 1 head garlic halved
- 2 Tbs. olive oil
- 1/2 cup white wine
- 3 sprigs fresh oregano
Instructions
- Preheat your oven to 350°F. Prepare a large rimmed baking sheet by coating it with cooking spray.
- In a bowl, combine the butter, brown sugar, 1/2 teaspoon of salt, and smoked paprika. Rub this mixture all over the chicken and transfer it to the prepared baking sheet. If you prefer, you can truss the chicken.
- Toss the root vegetables with olive oil and the remaining salt. Arrange the vegetables around the chicken on the baking sheet. Pour the wine over the vegetables and sprinkle the oregano evenly.
- Roast the chicken in the preheated oven until a meat thermometer inserted into the thickest part of the thigh (away from the bone) reads 170°F and the vegetables are tender. This should take approximately 80 minutes.
- Once done, let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables and the pan juices.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Trussing the Chicken: If you decide to truss the chicken, it helps the bird cook evenly and stay juicy. Use kitchen string to tie the legs together and tuck the wings under.
- Vegetable Choices: Feel free to use a variety of root vegetables such as carrots, parsnips, sweet potatoes, and turnips. Cutting them into uniform pieces ensures they cook evenly.
- Checking Temperature: Ensure the chicken is fully cooked by inserting the meat thermometer into the thickest part of the thigh without touching the bone. It should read 170°F.
- Resting Time: Letting the chicken rest for 10 minutes before carving allows the juices to redistribute, making the meat more succulent.
- Serving Suggestions: Serve the chicken and vegetables with a side of crusty bread to soak up the delicious pan juices. A fresh green salad can also complement the dish well.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the crispness of the vegetables.
