Roast Paprika Chicken with Lime and Thyme

by - 12:06 PM

paprika chicken-2482

 

Today’s recipe is my mother’s Whole roast chicken with butter, paprika, thyme, and lime.

 

paprika chicken-2438

     

Rinse and pat dry.

 

paprika chicken-2440

    

loosen breast skin

 

paprika chicken-2442

     

snipping carefully those little membranes

 

paprika chicken-2443

     

work  butter under skin

 

paprika chicken-2446

      

and smear around carefully    (and get some salt and pepper in there too like I didn’t remember to do)

 

paprika chicken-2450

    

and butter the top.

 

paprika chicken-2452

      

in goes the thyme

 

paprika chicken-2460

      

slice a lime

 

paprika chicken-2463

     

and insert lime slices.

 

paprika chicken-2464

Kinda like that.

 

paprika chicken-2465

     

Then sprinkle with smoked paprika.

      

paprika chicken-2467

      

pat and rub it around.

 

paprika chicken-2468

     

looking good.    

 

paprika chicken-2456

 

Slice a whole garlic bulb in half. Peal the cloves of one half and stuff them into the chicken.

Save the other half to put in the pan partway through baking.

Bake at 450  for 15-20 minutes.

 

paprika chicken-2471

 

       Then  pull it out of the oven

 

paprika chicken-2474

 

       and baste with some of the juices in the pan.

 

paprika chicken-2478

 

       Add the garlic just before you return it to the oven.

 

paprika chicken-2479

 

Lower oven temperature to 350 degrees and roast for about 1/2 hour, baste again and continue roasting for about another half hour, until juices run clear;  tent loosely with foil if it starts to get too browned.

 

paprika chicken-2482

 

Let cool 10 minutes before serving.

 

Roast Paprika Chicken with Lime and Thyme

ingredients

  • 1  whole chicken, about 4 pounds
  • 2 tablespoons butter
  • 1 whole bulb of garlic, sliced in half horizontally
  • 1/2 lime, sliced
  • several sprigs of fresh thyme
  • smoked Spanish paprika
  • salt & pepper

 
    Rinse and pat dry chicken;  loosen breast skin so you can get some butter under there; remove any obvious excess chicken fat globs carefully; (this one was a free-range local birdie and was not globby);  
    Mix some salt and pepper into the butter, which you can see I didn't think to do until later, and then rub it under the skin and on the outside of the chicken.
     Place the thyme and lime slices inside the chicken with one half of the garlic; sprinkle well with paprika
     In 450 degree oven, roast for  15-20 minutes;  remove pan from oven, baste chicken; add other garlic half to pan, baste and turn garlic cut-side down;
     Lower oven temperature to 350 degrees and roast for about 1/2 hour, baste again and continue roasting for about another half hour, until juices run clear;  tent loosely with foil if it starts to get too browned
     Let rest about 10 minutes before serving

You May Also Like

0 comments

Find me on

Facebook Taste spotting