Ingredients with Measurements:
- 1 whole chicken (about 4 pounds)
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Rub the spice mixture all over the chicken, making sure to get it under the skin and inside the cavity.
4. Drizzle the olive oil over the chicken and rub it in.
5. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 10 minutes before carving and serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 21g
Carbohydrates: 1g
Protein: 38g
Substitutions for ingredients:
- You can use smoked paprika instead of regular paprika for a smokier flavor.
- If you don't have chili powder, you can use cumin or coriander instead.
Variations:
- You can add chopped fresh herbs, such as thyme or rosemary, to the spice rub.
- For a milder version, reduce the amount of cayenne pepper or omit it altogether.
Tips and tricks:
- To get the spice rub under the skin, gently lift the skin and rub the spice mixture directly onto the meat.
- Letting the chicken rest before carving allows the juices to redistribute and makes for a juicier bird.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with roasted vegetables and a sprinkle of fresh herbs.
Garnishes:
Garnish with lemon wedges and chopped parsley.
Pairings:
This chicken pairs well with roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
Suggested side dishes:
- Roasted sweet potatoes
- Green beans with garlic and lemon
- Quinoa salad with roasted vegetables
Troubleshooting advice:
- If the chicken is browning too quickly, cover it loosely with foil.
- If the chicken is not browning enough, increase the oven temperature to 450°F for the last 10-15 minutes of cooking.
Food safety advice:
- Always use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
Food history:
Paprika is a spice made from dried and ground peppers, and is commonly used in Hungarian cuisine. Chili powder is a blend of spices that typically includes chili peppers, cumin, and garlic powder.
Flavor profiles:
This chicken has a smoky, spicy flavor from the paprika and chili powder.
Serving suggestions:
Serve the chicken with a side of roasted vegetables and a simple green salad.
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