By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
445 cal · 85 min
Smoked Paprika Roast Chicken
Recipe GLPR32ec756cd8995a
A succulent whole roasted chicken infused with smoky paprika spice and finished with a glossy honey-lemon glaze. The bird emerges golden and tender, with a flavorful skin and juicy meat that's perfect for a family dinner.
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Ingredients
1 whole roasting chicken (4 to 5 pounds)
2 tablespoons smoked paprika
2 tablespoons melted unsalted butter
1 teaspoon garlic powder
1½ teaspoons salt
½ teaspoon black pepper
4 tablespoons honey
2 tablespoons fresh lemon juice
Directions
Preheat your oven to 425°F. Pat the whole chicken dry with paper towels, then place it breast-side up in a roasting pan.
In a small bowl, combine the smoked paprika, garlic powder, salt, and black pepper. Mix until well blended.
Brush the melted butter all over the chicken, coating the skin evenly on all sides.
Generously rub the spice mixture all over the chicken, making sure to coat the skin thoroughly and work some seasoning under the wings and around the legs.
Place the seasoned chicken in the oven and roast for about 1 hour to 1 hour 10 minutes, until the internal temperature at the thickest part of the thigh (not touching bone) reaches 165°F.
While the chicken roasts, whisk together the honey and lemon juice in a small bowl.
During the last 10 minutes of roasting, brush the honey-lemon glaze over the chicken, coating it evenly.
Remove the chicken from the oven when fully cooked and allow it to rest for 5 minutes before carving and serving.
Comments
All ingredients are pantry staples or fresh basics available at every Charlotte grocer—chicken, smoked paprika, butter, garlic powder, salt, pepper, honey, and lemon are found easily at Harris Teeter, Food Lion, Kroger, or Walmart with no special stops required. The cost per serving is low, probably $2–2.50 driven only by the whole chicken; everything else is negligible. The stated 85 minutes is honest if it includes a proper 20-minute rest, though a busier cook will find it hands-on for basting. This reheats well as a weeknight family dish, though the skin will lose crispness—better served the same night or shredded the next day for sandwiches.
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