Paprika Roast Chicken with Sweet Onion
Elevate your dinner game with this flavorful Paprika Roast Chicken with Sweet Onion! This recipe combines tender, juicy whole chicken with the smoky warmth of paprika, the earthy essence of thyme, and a subtle kick of garlic and onion powder. Roasted to golden perfection atop a bed of caramelized sweet onions, the chicken absorbs incredible flavors while maintaining its crispy, seasoned skin. With just 15 minutes of prep time, this one-pan wonder is as convenient as it is delicious, making it ideal for weeknight dinners or special gatherings. Garnish with fresh parsley and lemon wedges for a bright, zesty finish, and serve this savory dish alongside your favorite side for a meal that’s sure to impress. Perfect for home cooks who love easy, oven-baked meals bursting with bold, aromatic flavors!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 2 tbsp Paprika (sweet or smoked, to taste)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Thyme (fresh or dried)
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 2 Large sweet onions
- 1 Lemon (optional, for garnish)
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels to ensure crisp skin.
In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, salt, and black pepper.
Rub the olive oil all over the chicken, including under the skin if possible, then generously coat the chicken with the spice mixture, ensuring even coverage.
Peel the sweet onions and cut them into thick wedges. Arrange them in a single layer in the bottom of a roasting pan or oven-safe dish.
Place the seasoned chicken on top of the onion wedges, breast-side up.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature in the thickest part of the chicken (the thigh) reaches 165°F (74°C). Baste the chicken with pan juices halfway through cooking.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This helps retain the juices.
Serve the chicken with the roasted sweet onions on the side. Optionally, garnish with lemon wedges and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 49.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1441 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
