Step 1 of 10
Smoked Paprika Roasted Chicken
Preheat the oven to 425°F.
Step 2 of 10
Smoked Paprika Roasted Chicken
Line a baking sheet with aluminum foil, and position a wire rack in the pan.
Step 3 of 10
Smoked Paprika Roasted Chicken
Remove the giblets from the cavity of the chicken and discard.
Step 4 of 10
Smoked Paprika Roasted Chicken
Liberally season the chicken inside and out with the salt and black pepper.
Step 5 of 10
Smoked Paprika Roasted Chicken
With clean hands, rub the butter all over the surface of the chicken, and under the breast skin.
Step 6 of 10
Smoked Paprika Roasted Chicken
Sprinkle the smoked paprika, thyme, parsley, and garlic powder over the entire surface of the chicken.
Step 7 of 10
Smoked Paprika Roasted Chicken
Place the chicken on the roasting rack breast side up. Tie the legs together with kitchen twine and tuck the wing tips beneath the body of the chicken.
Step 8 of 10
Smoked Paprika Roasted Chicken
Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 60-80 minutes.
Step 9 of 10
Smoked Paprika Roasted Chicken
Check to see that chicken is done. Remove from oven or add time as needed.
Step 10 of 10
Smoked Paprika Roasted Chicken
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.