Smoked Paprika Roast Chicken

Whole chicken roast with a rub of smoked paprika, butter, garlic salt and pepper, and glazed with lemon juice and honey.

Smoked Paprika Roast Chicken
Elise Bauer

I first experienced smoked paprika on a trip to New Zealand several years ago in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" At the time, smoked paprika could only be found in specialty stores or Penzeys.

Soon after though, McCormick started selling it and promoting it as a spice, so it's much easier to come by, and we are always looking for an excuse to cook with it.

If you've never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips.

Smoked Paprika Roast Chicken
Elise Bauer

The following recipe we've adapted from one in a free magazine by our local Raley's grocery store. The flavor of this chicken is terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments.

Check out the comments section for some great ideas on other things to cook with smoked paprika!

Smoked Paprika Roast Chicken

Prep Time 10 mins
Cook Time 75 mins
Total Time 85 mins
Servings 4 servings

*If using salted butter, use only one teaspoon of salt in the rub, not two.


  • 2 tablespoons smoked paprika

  • 2 tablespoons melted unsalted butter*

  • 1 teaspoon garlic powder

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 whole 4 to 5 pound roasting chicken

  • 4 tablespoons honey

  • 2 tablespoons lemon juice


  1. Preheat oven to 325°F
  2. Pat dry chicken:

    Pat dry the chicken thoroughly with paper towels.

  3. Spread paprika butter mix over chicken:

    Mix together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a shallow baking pan.

  4. Heat the honey and lemon juice in a small pot:

    And set aside.

  5. Bake:

    Bake at 325°F for approximately 1 hour to an hour and 15 minutes. Baste with the lemon-honey mixture after 35 minutes, and then every 15 minutes after that. You may need to adjust total cooking time depending on how big your chicken is.

    The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F.

    Add more salt and pepper to taste.


Penzeys Smoked Spanish Paprika

La Tienda smoked paprika

Pumpkin Soup with Smoked Paprika here on Simply Recipes

Sautéed Kale with Smoked Paprika here on Simply Recipes

Nutrition Facts (per serving)
1336 Calories
94g Fat
21g Carbs
98g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 1336
% Daily Value*
Total Fat 94g 120%
Saturated Fat 29g 143%
Cholesterol 503mg 168%
Sodium 1190mg 52%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 5%
Total Sugars 18g
Protein 98g
Vitamin C 15mg 74%
Calcium 70mg 5%
Iron 9mg 48%
Potassium 1222mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.