Roasted Chicken with Paprika and Garlic
  • 1(4- to 5-pound) roasting chicken
  • 1 small apple
  • 1 small onion, peeled
  • 3tablespoons canola oil
  • 1tablespoon paprika
  • 1 teaspoon ground cumin
  • 1teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3tablespoons coarse garlic granules
  • Rosemary sprigs, for garnish
  1. Preheat oven to 375º. Place chicken on a rack in a 9×13-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.
Recipe Notes
Nutrition Facts
Roasted Chicken with Paprika and Garlic
Amount Per Serving
Calories 310
% Daily Value*
Cholesterol 126mg 42%
Sodium 497mg 21%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 39g 78%
* Percent Daily Values are based on a 2000 calorie diet.


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