Paprika Rubbed Rotisserie Chicken

Name: Paprika Rubbed Rotisserie Chicken
Cook time: 3 h
Total time: 3 h
Cuisine: European, American
Ingredients: Zest if 1 lemon; 1 tablespoon fresh thyme leaves; 1 tablespoon smoked paprika; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 to 2 teaspoons ground cayenne pepper; Kosher salt and freshly ground pepper; 1 whole chicken (4 to 5 pounds); 1 tablespoon extra virgin olive oil; 1 cup dry white wine, such as pinot grigio ot sauvignon blanc, or low sodium chicken broth; 1 lemon, halved

6 steps

Cook:3h

Half Baked Harvest

Updated at: Tue, 04 Feb 2025 15:11:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2946.9 kcal (147%)

Total Fat196.6 g (281%)

Carbs21.7 g (8%)

Sugars3.3 g (4%)

Protein226.1 g (452%)

Sodium1780.9 mg (89%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1lemon

Zest if

1 tablespoonfresh thyme leaves

1 tablespoonsmoked paprika

2 teaspoonschili powder

1 teaspoongarlic powder

1 teaspoononion powder

1 teaspoonsground cayenne pepper

kosher salt

freshly ground pepper

1whole chicken

1 tablespoonextra virgin olive oil

1 cupdry white wine

such as pinot grigio ot sauvignon blanc, or low sodium chicken broth

1lemon

halved

Instructions

Step 1

Preheat oven to 300F

Step 2

In a small bowl, stir together the lemon zest, thyme, paprika, chili powder, garlic powder, onion powder, cayenne, and a pinch each of salt and pepper.

Step 3

Remove the giblets from the chicken and discard. Place the chicken in a large oven safe skillet, or roasting pan. Pat the chicken dry and rub all over with the olive oil. Rub the spice mixture all over the chicken. Pour the wine all around the chicken and add the lemon.

Step 4

Transfer to the oven and roast, spooning any juices in the pan over the bird halfway through cooking, until the chicken is cooked through and reaches an internal temperature of 160F. 2 hours 45 minutes to 3 hours, depending on the size of your bird.

Step 5

Let the chicken rest for 10 minutes before carving and serving.

Step 6

Serve warm immediately, or shred and store refrigerated in airtight container with any juices left in the pan for up to 3 days.