Roast Chicken with Saffron Pimenton Smoked Paprika
Infuse your dinner table with bold, aromatic flavors by preparing this Roast Chicken with Saffron Pimenton Smoked Paprika. This stunning recipe combines the warmth of smoked paprika, the delicate floral essence of saffron, and a touch of garlic to create a richly seasoned, golden-brown roast chicken with crispy skin and juicy, tender meat. Nestled atop a bed of roasted carrots, potatoes, and onions, this show-stopping dish is roasted to perfection, with the vegetables soaking up the flavorful drippings for a savory side. The addition of lemon and fresh thyme stuffed inside the chicken adds a burst of freshness, while basting the bird with pan juices ensures it stays irresistibly moist. Perfect for holidays, dinner parties, or a comforting weekend meal, this roast chicken is easy to prepare yet impressive enough to leave your guests raving.
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Recipe Information
Ingredients
- 1 approximately 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 teaspoons Smoked paprika (pimenton)
- 1 teaspoon Sweet paprika
- 4 cloves Garlic, minced
- 0.5 teaspoon Saffron threads
- 1 Lemon, halved
- 4 Fresh thyme sprigs
- 1 cup Chicken broth
- 3 Carrots, cut into chunks
- 4 Potatoes, quartered
- 1 Onion, quartered
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix the olive oil, salt, black pepper, smoked paprika, sweet paprika, minced garlic, and saffron threads.
Rinse the chicken under cold water and pat dry with paper towels. Tuck the wings under the body and tie the legs together with kitchen twine.
Rub the spice-oil mixture generously all over the chicken, including underneath the skin if possible.
Stuff the cavity of the chicken with the halved lemon and fresh thyme sprigs.
In a large roasting pan, arrange the carrots, potatoes, and onion chunks in an even layer. Pour the chicken broth into the bottom of the pan.
Place the seasoned chicken on top of the vegetables in the roasting pan, breast-side up.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C). Baste the chicken every 30 minutes with the pan juices to keep it moist.
If the chicken begins to brown too quickly, tent it loosely with aluminum foil.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve the chicken with the roasted vegetables and pan juices spooned over the top for added flavor.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5662 mg | 246% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 23.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4468 mg | 95% | |
*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.
