Roasted Paprika Chicken with Potatoes

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I haven’t published recipes with paprika yet so this dish marks my first publication. Paprika is a spice made from ground, dried fruits of Capsicum annuum, either bell pepper or chili pepper varieties or mixtures thereof. In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country.  Paprika is produced in a number of places including Hungary, Serbia, Spain and California.[3] It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.  I do feel this seasoning adds a smokey and tasty flavor to chicken and potatoes.  The preparation of this dish takes minutes.  For this recipe, you will need:

  1. 2 lbs whole chicken neck,gizzards, and fat removed
  2. 4 large potatoes quarters
  3.  1 large onion halved
  4.  1 clove of garlic
  5. 1 teaspoon of sweet paprika
  6. 1 teaspoon of  cayenne pepper or hot paprika
  7. 1 teaspoon of chili powder
  8. 1 tablespoon of fresh rosemary
  9.  2 tablespoons of olive oil divided
  10. Salt and pepper for taste


Preheat oven to 400 degrees F.  Combine potatoes, onion, garlic in a bowl. Add a tablespoon of olive oil and rosemary. Season with salt,pepper and paprika. Mix well and place in a 9 inch baking dish. Rub the remaining olive oil on the chicken. Season with the spices including salt and pepper. Place chicken on top of potato mixture. Roast for about an hour or until the meat thermometer registers 180 F. Allow chicken to rest for 15 minutes before cutting it up.

Yields about 4 servings



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