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Smoked Paprika Roast Chicken with Root Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken:
  • 1 whole chicken (3–4 lbs / 1.5–1.8 kg)
  • 2 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme or rosemary
  • ½ tsp cayenne pepper (optional, for mild heat)
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil or melted butter
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • For the Root Vegetables:
  • 3 medium carrots, peeled and cut into chunks
  • 3 medium potatoes, cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp smoked paprika (optional, for extra flavor)
  • Fresh herbs (thyme, rosemary) for garnish

Instructions
 

  • Step 1: Preheat Oven : Preheat oven to 425°F (220°C). Prepare a large roasting pan or oven-safe skillet.
  • Step 2: Prepare the Chicken : Pat the chicken dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, dried thyme/rosemary, cayenne, salt, and black pepper. Rub the chicken all over with olive oil or melted butter, then massage the spice mixture evenly over the chicken, inside the cavity, and under the skin where possible. Squeeze lemon juice over the chicken and place garlic cloves inside the cavity.
  • Step 3: Prepare Root Vegetables : In a large bowl, toss carrots, potatoes, parsnips, and onion with olive oil, salt, pepper, smoked paprika, and herbs. Spread vegetables evenly in the roasting pan.
  • Step 4: Roast the Chicken and Vegetables : Place the chicken on a rack over the vegetables or directly on top of them. Roast in preheated oven for 1 hour to 1 hour 15 minutes, or until internal temperature of chicken reaches 165°F (74°C) in thickest part of the thigh. Halfway through roasting, baste chicken with pan juices and stir vegetables to coat.
  • Step 5: Rest and Carve : Remove chicken from oven and let rest for 10–15 minutes to retain juices. Carve chicken into pieces. Serve alongside roasted root vegetables.
  • Step 6: Serve : Garnish with fresh thyme or rosemary. Optional: drizzle pan juices over chicken and vegetables for extra flavor.