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Gallery Paprika-Rubbed Chickens with Roasted Garlic Recipe Summary prep: 15 mins total: 1 hr Servings: 10

Ingredients Ingredient Checklist 2 tablespoons paprika 1 teaspoon dried oregano Coarse salt 2 whole chickens (3 to 3 1/2 pounds each) 1/4 cup plus 2 tablespoons extra-virgin olive oil 8 heads garlic, halved horizontally

Gallery Paprika-Rubbed Chickens with Roasted Garlic

Recipe Summary prep: 15 mins total: 1 hr Servings: 10

Paprika-Rubbed Chickens with Roasted Garlic

Paprika-Rubbed Chickens with Roasted Garlic

Paprika-Rubbed Chickens with Roasted Garlic

Recipe Summary prep: 15 mins total: 1 hr Servings: 10

Recipe Summary

prep: 15 mins total: 1 hr

Servings: 10

prep: 15 mins

total: 1 hr

prep:

15 mins

total:

1 hr

Servings: 10

10

Ingredients

Ingredients

  • 2 tablespoons paprika 1 teaspoon dried oregano Coarse salt 2 whole chickens (3 to 3 1/2 pounds each) 1/4 cup plus 2 tablespoons extra-virgin olive oil 8 heads garlic, halved horizontally

Directions

Preheat oven to 450 degrees. Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine. Pat chickens dry with paper towels. Rub skin of each with 1 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into each cavity.

Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Scatter remaining garlic-head halves around chicken; drizzle garlic with remaining 1/4 cup oil, then turn cut side down on sheet. Roast for 10 minutes. Tent birds loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chickens, and let rest for 10 minutes before serving with roasted garlic.

Reviews (6)

 Add Rating & Review     36 Ratings   5 star values:        7    4 star values:        14    3 star values:        9    2 star values:        6    1 star values:        0

Reviews (6)

Add Rating & Review     36 Ratings   5 star values:        7    4 star values:        14    3 star values:        9    2 star values:        6    1 star values:        0

Add Rating & Review

36 Ratings 5 star values: 7 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 0

36 Ratings 5 star values: 7 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 0

36 Ratings 5 star values: 7 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 0

  • 5 star values: 7 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 0

    Martha Stewart Member     Rating: Unrated       09/21/2013   Good after doubling the spices and use spray olive oil  

Martha Stewart Member     Rating: Unrated       11/24/2011   Perhaps it is a typo, but I do not understand why you would preheat the oven to 450 degrees but then cook the bird at 400 degrees. In any case, I'm not convinced that 165-degree thighs are adequate, although I did make the mistake of inserting the meat thermometer in the breast rather than the thigh, and although I waited until it had reached over 170 degrees, the thighs were undercooked. Do not make the same mistake! Cook and learn, I guess. :)  

Martha Stewart Member     Rating: Unrated       03/03/2011   This is now our go-to chicken recipe! LOVE IT! The garlic and chicken combination is just outstanding.  

Martha Stewart Member     Rating: Unrated       01/18/2011   Preheating an oven allows it to be up to temperature before you put the dish in, which lets the dish cook completely at the correct temperature rather than warming with the oven. If we don't preheat, the dish comes out wrong, and cooking time is longer to boot. I've also found that a lower temperature and a longer cooking time improves my results; I usually cook poultry around 325.  

Martha Stewart Member     Rating: Unrated       01/17/2011   excuse my stupidity but am I missing sometihing in step 1? It says to preheat oven to 450 degrees but it doesn't say to cook anything in that step. thanks.  

Martha Stewart Member     Rating: Unrated       01/10/2011   I know on the show Martha said to follow the recipe exactly. In the past, I have had bad experiences with roasted chicken being raw and uncooked (particularly the legs and thighs). I did a little research and decided to roast the chicken at 475. After about 30 minutes, I tented some foil around it to prevent the paprika from burning. The chicken was still undercooked after 60 minutes, so I roasted it for another 30 and it was delicious. The roasted garlic really adds a nice touch.

    Martha Stewart Member

    Rating: Unrated 09/21/2013

Good after doubling the spices and use spray olive oil

Rating: Unrated

Rating: Unrated 11/24/2011

Perhaps it is a typo, but I do not understand why you would preheat the oven to 450 degrees but then cook the bird at 400 degrees. In any case, I’m not convinced that 165-degree thighs are adequate, although I did make the mistake of inserting the meat thermometer in the breast rather than the thigh, and although I waited until it had reached over 170 degrees, the thighs were undercooked. Do not make the same mistake! Cook and learn, I guess. :)

Rating: Unrated 03/03/2011

This is now our go-to chicken recipe! LOVE IT! The garlic and chicken combination is just outstanding.

Rating: Unrated 01/18/2011

Preheating an oven allows it to be up to temperature before you put the dish in, which lets the dish cook completely at the correct temperature rather than warming with the oven. If we don’t preheat, the dish comes out wrong, and cooking time is longer to boot. I’ve also found that a lower temperature and a longer cooking time improves my results; I usually cook poultry around 325.

Rating: Unrated 01/17/2011

excuse my stupidity but am I missing sometihing in step 1? It says to preheat oven to 450 degrees but it doesn’t say to cook anything in that step. thanks.

Rating: Unrated 01/10/2011

I know on the show Martha said to follow the recipe exactly. In the past, I have had bad experiences with roasted chicken being raw and uncooked (particularly the legs and thighs). I did a little research and decided to roast the chicken at 475. After about 30 minutes, I tented some foil around it to prevent the paprika from burning. The chicken was still undercooked after 60 minutes, so I roasted it for another 30 and it was delicious. The roasted garlic really adds a nice touch.

All Reviews for Paprika-Rubbed Chickens with Roasted Garlic

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Paprika-Rubbed Chickens with Roasted Garlic

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest