Sunday, July 25, 2010

Meals and Paprika Roast Chicken

Over the past month, my mother and my church family have provided many meals for us to enjoy, such as:

  • Creamy Crockpot Chicken with Cheesy Potatoes
  • Chicken Pasta Dish (whose name escapes me!), Bread, Brownies
  • Roasted Chicken, Garlicky Beans, Red Potatoes, Choc. Chip Cookies
  • Baked Ziti, Green Beans, Salad, and Klondike Bars
  • Veggie Tacos
  • Another Creamy Chicken Dish with Cole Slaw and Brownies
  • Roast, Salad,  Bread, Apple Pie
  • Lasagna, Bread, Salad, Berry Pie, and Choc. Chip Cookies

AND a friend came to visit me for lunch last week and brought Subway subs and chips.

Truly, I have been blessed.  All of this food has helped me tremendously.  Now, though, I am trying to get back into the routine of providing meals for my family.  A few days ago I made Paprika Roast Chicken - quite simple and quite tasty.


Paprika Roast Chicken

Serves 4

  • 1 tablespoon paprika
  • Coarse salt and ground pepper
  • 1 broiler/fryer chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry
  • 1 tablespoon olive oil


  1. Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
  2. Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

From Everyday Food, April 2007

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