Paprika Roasted Chicken

Servings 4 servings


  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme
  • 2 tablespoons ghee or use coconut oil
  • 1 3-pound whole roasting chicken
  • 1 medium onion peeled and quartered
  • 3 cloves garlic peeled and halved
  • Aluminum foil


  • COOKING INSTRUCTIONS: Preheat oven to 400 degrees.
  • In a small bowl, combine seasonings (paprika, salt, and thyme). Melt the ghee (or coconut oil) and rub it into the surface and inside the cavity of the chicken*; sprinkle evenly with seasonings.
  • Place chicken in a roasting pan then stuff the cavity with the onion and garlic. Cover lightly with foil and bake for 1 to 2 hours or until the leg moves easily in the socket and juices run clear, removing foil after 30 minutes.
  • *LEANNE’S NOTE: You’ll want to empty your chicken first if it came with a neck or giblets.


SERVING SUGGESTION: Steamed broccoli spears and rutabagas mashed with a little ghee or coconut oil, salt, pepper and ground nutmeg. NUTRITION: per serving: 606 Calories; 46g Fat; 43g Protein; 4g Carbohydrate; 1g Dietary Fiber; 196mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 6 Fat. Points: 16
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