Baked Chicken With Smoked Paprika

Baked Chicken With Smoked Paprika
Baked Chicken With Paprika.

The Spruce / Diana Rattray

  • Total: 85 mins
  • Prep: 25 mins
  • Cook: 60 mins
  • Yield: Serves 4

Garlic and smoked paprika help make the coating on this baked chicken flavorful. Serve this delicious chicken with potatoes and corn, along with biscuits, for a fabulous family dinner.


  • 1 chicken (3 1/2 to 4 1/2 pounds, quartered, or chicken parts)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 tablespoon paprika (Spanish smoked)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 1 clove garlic (finely minced)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. Line a roasting pan or jelly roll pan with foil.

  4. Pat chicken parts dry.

  5. Arrange chicken, skin side up, on the baking pan.

  6. Sprinkle lightly with salt and pepper.

  7. Combine remaining ingredients.

  8. Rub the paste over the chicken pieces.

  9. Roast, uncovered, for about 50 to 60 minutes or until an instant-read thermometer registers 165 F when inserted into the thickest part of a thigh. Juices will run clear when the chicken is pierced with a fork.

  10. Remove the chicken to a serving platter.

  11. Cover loosely with foil and let stand for 8 to 10 minutes before serving.

  12. Serve and enjoy!