• 1 (4- to 5-pound) roasting chicken
  • 1 small apple
  • 1 small onion, peeled
  • 3 tablespoons canola oil
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons coarse garlic granules
  • Rosemary sprigs, for garnish

Roasted Chicken with Paprika and Garlic

DL Staff
  • Serves: 4 people

For a complete meal, roast chunks of butternut squash, baby carrots, or small, quartered potatoes alongside the chicken.

  1. Preheat oven to 375º. Place chicken on a rack in a 9x13-inch roasting pan. Quarter the apple and onion and place chunks in chicken cavity.
  2. Stir oil, paprika, cumin, salt, pepper, and garlic granules in a small bowl to form a paste. Rub paste all over chicken. Roast chicken for 60–90 minutes, or until juices run clear when thigh is pierced with a knife. Transfer to a serving platter and let rest for 15 minutes before carving. Garnish with rosemary sprigs.


PER SERVING: 310 cal, 37% fat cal, 13g fat, 2g sat fat, 126mg chol, 39g protein, 8g carb, 2g fiber, 497mg sodium

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