There is nothing fancy about roast chicken, but when you need a feel good dish this best Roasted Chicken with Curry and Paprika is just the thing to make you sing and dance in the garden or do really silly things!
We have a long history with Paprika and Chicken since Judit’s mom (Corina’s grandmother) often roasted a chicken on Sundays for that special weekend family gathering or she made this dish when someone needed a little culinary hug. To make her version of our best Roasted Chicken with Curry and Paprika recipe, she liberally massaged the entire bird with authentic Hungarian Paprika, salt and garlic, then rested it on a bed of sliced potatoes, garlic and onions. The secret ingredient was a splash of her Harslevelü Tokaji wine. In the fall, she replaced the potatoes with pumpkin pieces and like a good European mother she basted it patiently with juices until the chicken turned golden crisp.
Judit: Lucky for me I grew up in an Austro-Hungarian kitchen where my mom and grandma tried to outdo each other in their culinary talents. We had to be very diplomatic because the wrong answer may lead to no dessert for you today. But my mom’s roast chicken was truly the best.
Corina: The fragrance of Paprika always takes me back to grandma’s kitchen. Every time we went to visit my grandmother in Hungary she made my favorite Csirke Paprikas and our roasted chicken recipe has nuances of my favorite dish.
In our roasted chicken dish we replaced the potatoes with butternut squash and added a good amount of fragrant curry. If butternut squash is no longer available, then sweet potatoes really compliment the combination of the spices. We so wished that Judit’s mom and grandma could have been with us and enjoyed our little feast.
Last week the weather was warm and we were excited to be able to do a garden dinner under the California sun. After perusing several recipes this roasted chicken really won out. It is quite a low calorie meal and we usually just make a simple green salad with lemon vinaigrette alongside it. Since we are cooking much more healthy these days even Paul could join the meal, and we kept the chicken dish low-carb, diabetic friendly, and gluten-free. For our dinner in the garden, we had Delicate Squash with Goat Cheese and Pomegranate Seeds on the side and for the chicken made a nice tangy creamy gravy from the chicken juice with greek yogurt and a few pieces of butternut squash.
You can probably tell that we really miss our families around the holiday times. You bet we will have this best Roasted Chicken with Curry and Paprika a few more times before the year is over! It was really special to allow the familiar flavors of this succulent chicken to transport us back to those family dinner Sundays, even if just for a few hours. When you taste this best Roasted Chicken with Curry and Paprika with the crispy skin and juicy tender meat it is a truly glamorous bite!
Best Roasted Chicken with Curry and Paprika
Ingredients
- 1 Organic free-range Chicken – cut along the backbone
- 2 Tbsp Grapeseed Oil or Olive Oil
- 1 Tsp Garlic Powder
- 1 Tsp Himalayan Salt
- 2 Tsp Hungarian Paprika Powder Mild
- 1 Tsp Curry Powder
- 1 Tsp Cumin
- 1/2 Tsp Cinnamon
- 1 medium Butternut Squash – peeled and chopped into 3/4” cubes or Sweet Potato
- 1 small Red Onion – peeled halved and thinly sliced
- 3 Garlic Coves – peeled and cut into slices
- 3 Sprigs of Fresh Oregano or 2 Tsp dried Oregano
- 1/4 cup Chardonnay or Chicken Broth
Instructions
- Preheat oven to 450F.
- Place the room temperature chicken on a large cutting board and with a knife or scissors carefully remove the backbone. You can collect it and store it in the freezer for a nice chicken broth.
- Press down on the breast with palm of your hand to loosen up the chicken.
- In a small bowl blend a little grapeseed oil and the 6 dry spices together and brush the chicken cavity first. Do watch out for bone splinters along the backbone! Then lovingly massage the outer skin all over with your aromatic spice mixture.
- Pour the rest of the olive oil into a broiler pan or cast-iron pan or Le Creuset pan.
- Peel and cut the butternut squash or sweet potato and add to the oiled pan. Add the sliced onions and the garlic cloves. Tear up the leaves from the half of the fresh oregano and evenly distribute over the vegetables.
- Transfer the chicken skin side up on the top of the vegetables.
- Bake in the oven for about 35 to 40 minutes or until the thermometer reads 165F at the thickest part of the thigh meat.
- Baste a few times during backing.
- Remove from the oven and let it rest for 5 minutes before serving.
Diet: Low-Carb, Gluten-Free, Diabetic Friendly, Dairy Free
Wine & Food Pairing: J Vineyards & Winery J Cuvée 20 Brut NV from the Russian River Valley of Sonoma County California with stone fruit aromas and flavors of apple and a touch of bitter almonds and citrus. This wine pairs nicely with seafood, light meats can be enjoyed as an aperitif. We found it complimented the curry sauce of our Roasted Chicken with Curry and Paprika recipe.
Yes, this roasted chicken does make you do some very silly things….
What is your most favorite holiday dish that gives you a culinary hug and brings back memories?
What would happen if you added red wine instead of white to broth of the best roasted chicken with curry and paprika?
Gorgeous chicken, J+C! Happy holidays to both of you glamorous ladies 🙂
I cannot remember the last time I roasted a chicken but that may change with this truly wonderful recipe. Hungarian paprika is the best.
Oh to be invited to one of you beautiful events! Love the atmosphere (and of course the chicken). GREG
Wow, so many lovely flavours in this dish! This chicken would be perfect for a cold winter’s day. 🙂
I really like your table setting, that is so cool 😀
My family would really enjoy your delicious chicken, it looks spiced to perfection!
Cheers
Choc Chip Uru
Roast chicken is one of those dishes almost everyone likes! And almost everyone doesn’t make enough. Love the way this is flavored — terrific recipe. Thanks.
Beautiful dish, beautiful settings, beautiful garden, and of course. . . beautiful ladies you are. Paprika and curry must smell wonderful in the kitchen. 🙂
Thank you Ray, you are too kind!
A beautiful table and delicious looking meal! Wonderfully seasonal.
Cheers,
Rosa
Knowing how to make a good roast chicken is such a fabulous like skill..and you have mastered it!
Beautiful photographs and absolutely delicious looking chicken!
I love everything about your dinner, the setting, the table and the food. The chicken looks amazing. Curry and paprika, what a unique and delicious sounding combination!
I just found your blog and I am in love! You ladies have some wonderful personalities and recipes! As for the chicken, I love roasted chicken. Sure it’s classic, but it’s a classic for a reason. Love the curry & paprika flavor combo!
Wow, love the table decor with all that colorful pumpkins and candles! The roast chicken looks delicious. I roast my chicken with lots of garlic and herbs, but will add paprika the next time.
I always do my roast chicken with paprika, but have never added the curry powder. I will do so next time. Roast chicken is my all time favourite meal for ordinary nights and special ones 🙂
I love the look of this roast chicken! And how I wish we would be able to have a feast like that outside but it’s not really (really not) warm enough here at the moment. Still, this will go down well indoors too..:)
I don’t know whether your gorgeous table or the succulent roast chicken is more impressive! Both look exquisite!
Love the table so much and the roasted chicken is so unique with the addition of paprika and curry combined. The flavors sound really exciting and it also looks very delicious.
We are glad you liked it and we love cooking with paprika, there is always some in the spice shelf just in case.
Marvelous table setting and loved the photos, and the last one 🙂 Great recipe too. I look forward to coming back here many times.
We are happy you enjoyed the photos and thank you for the visit!
I love all the spices that go into to this chicken- sounds and looks Delicious.
Thank you Immaculate, we did have fun mixing those spices!
Such a gorgeous setting and table! The Roasted Chicken with Curry and Paprika sounds delicious and I would not have thought to combine the spices, but can’t wait to try.
Glad you liked the table Andrea and hope you get to enjoy the roast chicken soon!