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Paprika Baked Chicken

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4 from 1 review

  • Author: Taylor Mathis and Sally James
  • Yield: 6-8 1x


The mix of smoky, sweet, citrus, and the smallest amount of heat is a welcome change to traditional baked chicken.


  • salt and pepper (to season chicken with)
  • 5 Tablespoons clarified butter, melted
  • 2 Tablespoons sweet Hungarian paprika
  • 1 Tablespoon light brown sugar
  • 2 teaspoons chopped garlic
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons freshly grated orange zest
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon salt


  1. Preheat the oven to 425 degrees. Season both sides of the chicken pieces with salt and pepper. Put the chicken, skin side up, in a roasting pan or on a baking sheet. Set aside.
  2. In the work bowl of a food processor, add the melted butter, sweet paprika, brown sugar, garlic, vinegar, orange zest, smoked paprika, hot paprika and salt. Pulse the processor on/off until a paste forms and the garlic is blended into the paste. Remove the processor blade from the work bowl.
  3. Using your hands, put paprika paste under the skin of the chicken pieces. Smear the remaining paste on the outside of the chicken pieces.( *At this point, chicken can be refrigerated until the next day if making the dish as a do ahead meal. )
  4. Put the chicken on the middle rack of the preheated oven and roast for 15 minutes. Turn the oven temperature down to 350 degrees Roast the chicken for 20 minutes. Baste the chicken with the pan juices.Roast the chicken an additional 15 to 20 minutes until the chicken is brown and the skin is crispy. Remove chicken from the oven. Baste the chicken with the pan juices. Let rest for 5 minutes. Serve warm or at room temperature.
  • Category: Main
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