Baked Chicken With Smoked Paprika

Baked Chicken With Smoked Paprika
Baked Chicken With Paprika

The Spruce / Diana Rattray

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 4 servings
Yield: 1 chicken
Nutrition Facts (per serving)
1171 Calories
70g Fat
5g Carbs
123g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1171
% Daily Value*
Total Fat 70g 90%
Saturated Fat 19g 96%
Cholesterol 480mg 160%
Sodium 511mg 22%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 123g
Vitamin C 3mg 14%
Calcium 77mg 6%
Iron 9mg 48%
Potassium 1100mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (3 1/2- to 4 1/2-pound) chicken, quartered, or chicken parts

  • Salt, to taste

  • Freshly ground 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!