Jennifer Davick; Mindi Shapiro Levine Photo by: Jennifer Davick; Mindi Shapiro Levine

Roasted Paprika Chicken

Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.

Southern Living NOVEMBER 2007

  • Yield: Makes 6 to 8 servings
  • Prep time: 20 Minutes
  • Bake: 40 Minutes
  • Stand: 5 Minutes


  • 1/4 cup smoked paprika
  • 2 tablespoons chopped fresh thyme leaves
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 5 pounds assorted chicken pieces
  • 2 lemons, thinly sliced
  • Garnishes: lemon slices, fresh thyme sprigs


1. Stir together first 5 ingredients to form a paste.

2. Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.

3. Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.


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Roasted Paprika Chicken Recipe