Smoked Spanish Paprika Chicken

This dish is worthy of a lovely white table cloth.

Yield: 3-4-5 depending on appetite

Featured Ingredients

This intensely flavorful paprika is a great way to add smoky flavor without heat. It has a rich, fruity, earthy flavor, perfect in... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)
This richly flavored paprika has an earthy, fruity taste and a surprising kick of heat and of course smoke. The deeply smoky flavor is... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)
Thyme is a workhorse herb in most kitchens, with a strong, earthy taste that pairs well with roasted meats and vegetables, soups and... Size Options
$4.49 Glass jar, 1/2 cup (wt. 1 oz)
This beautiful lemon zest is made from the high-oil outer layer of the lemon peel for an intense citrus aroma and flavor. Use as a... Size Options
$8.49 Glass jar, 1/2 cup (wt. 2 oz)

Smoked Spanish Paprika Chicken Recipe

Preparation Instructions

Preheat oven to 350*.
Place chicken in a large table ready roasting pan such as Corning. Combine oil, paprika, garlic, thyme, zest and salt in a small bowl. Take one teaspoon of the paste and rub it all over the chicken. Add the sherry to the remaining paste and whisk to combine.
Place potatoes and carrots in a medium bowl. Pour the sherry sauce over the vegetables and toss until the vegetables are all covered with the sauce. Gently spoon the vegetables around the chicken. Pour any sauce left in the bowl over the vegetables. Place the roasting pan in the oven and bake 1 hour and 20 minutes or until the chicken is done. Remove the pan from the oven and sprinkle chicken and vegetables with the parsley.

Yield: 3-4-5 depending on appetite

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