Easy Spanish Roast Chicken with Smoked Paprika Rub Recipe – Spanish Special
This Spanish Roast Chicken is a show-stopping main course with smoky paprika, fragrant herbs, and golden, crisp skin. A whole chicken is rubbed with pimentón (smoked paprika), garlic powder, cumin, onion powder, oregano, and pepper, then roasted with lemon halves and smashed garlic for extra aroma. Whether it’s a casual weeknight dinner or a weekend feast, this recipe delivers juicy meat, bold flavor, and minimal fuss. Serve with roasted potatoes, a green salad, or your favorite Spanish sides for a dinner everyone will remember.
- Prep Time15 min
- Cook Time1 hr 15 min
- Total Time1 hr 30 min
Easy Spanish Roast Chicken with Smoked Paprika Rub Ingredients:
- 1 whole chicken (about 1.5–2 kg / 3.3–4.4 lb)
- 2 tbsp olive oil
- 1 tbsp smoked paprika (pimentón)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh thyme or rosemary sprigs (optional, for roasting pan)
Preheat Oven:
Preheat your oven to 200°C (400°F).
Prepare the Chicken:
Pat the chicken dry with paper towels. Rub the entire chicken (including under the skin if possible) with olive oil.
Make the Rub:
In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, cumin, chili flakes, salt, and pepper.
Season the Chicken:
Rub the spice mixture all over the chicken. Stuff the cavity with lemon halves and smashed garlic cloves.
Roast:
Place chicken on a rack in a roasting pan. Scatter fresh thyme or rosemary around if using. Roast for 1 hr to 1 hr 15 mins, or until internal temperature reaches 75°C (165°F) and juices run clear.
Rest and Serve:
Let the chicken rest for 10–15 minutes before carving. Serve with pan juices and your favorite sides.
Recipe Notes :
Smoked Paprika Quality: Use high-quality Spanish pimentón for deep color and authentic smokiness—standard paprika won’t replicate the same depth of flavor.
Skin Crisp-Up Tip: For extra crisp skin, dry the chicken well and leave it uncovered in the fridge for an hour or overnight so excess moisture evaporates.
Herb & Citrus Options: Feel free to substitute fresh rosemary for thyme or add orange halves instead of lemon for a citrus twist.
One-Pan Roast: Toss in potatoes, carrots or bell peppers around the chicken in the roasting pan for an easy, flavor-soaked one-pan meal.
Leftovers Use: Leftover slices are ideal for tacos, hearty salads, or sandwiches—just reheat, adding a splash of lemon juice to refresh the flavor.
