Roast chicken is so good, you may not want to stray from the classic—but then, if you don’t make this roast chicken and vegetables recipe with paprika, you would never know how easy it is to transform the flavor by varying the seasonings and vegetables.–Editors of Martha Stewart Living
LC Simple As Can Be Note
This roast chicken and vegetables recipe is simple as can be. Rub the chicken with spice and salt. Toss in some carrots and sweet spuds. Shove it all in the oven. All with a single pan. Accept accolades. Barely spend any time cleaning up. See? Easiest recipe ever.
Special Equipment: Kitchen string (optional)
Roast Chicken and Vegetables with Paprika Recipe
- Quick Glance
- 15 M
- 1 H, 30 M
- Serves 4
- 1 tablespoon paprika
- 1/2 teaspoon dried oregano (optional)
- 1 tablespoon coarse sea salt, plus more for the vegetables
- 1 whole chicken (4 to 5 pounds)
- 1 tablespoon extra-virgin olive oil
- 2 large carrots, peeled and cut into 2-inch lengths
- 2 medium sweet potatoes, peeled and cut into 3/4-inch wedges
- 1 head garlic, halved crosswise and tossed with 1 tablespoon olive oil
- 1. Preheat the oven to 425°F.
- 2. In a small bowl, combine the paprika, dried oregano, if using, and salt.
- 3. Pat the chicken completely dry inside and out with paper towels. Rub the outside of the chicken with 1 tablespoon olive oil and then sprinkle the chicken all over with the paprika mixture. If desired, tie the legs together with kitchen twine and tuck the wing tips beneath the body. Place the chicken on a rimmed baking sheet or in a large roasting pan.
- 4. Toss the carrots and sweet potatoes in a large bowl with the oil and season with salt. Scatter the vegetables around the chicken in a single layer.
- 5. Roast the chicken and vegetables for 20 minutes. Flip the vegetables and add the garlic to the pan. Continue to roast until an instant-read thermometer inserted into thickest part of a thigh reads 165°F on an instant-read thermometer, 30 to 50 minutes more, depending on the size of your bird. Keep an eye on the chicken during roasting and, if needed, loosely tent the chicken with foil to prevent overbrowning. Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, check the potatoes and carrots for doneness. If necessary, return them to the oven and roast until golden.
- 6. Spoon the pan juices over the chicken after carving and instruct guests to squeeze the garlic from the papery husks onto the chicken or, if desired, slices of bread.
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