An exotic touch for an timeless classic: the spiced roasted chicken with paprika and curry is an easy recipe to make that will surprise your guests with its unique and irresistible flavor.
The crispy, golden crust, wrapped in a cloak of fragrant spices, encloses a tender and juicy interior that melts in your mouth.
Perfect for a family dinner or with friends, this dish is ideal for those who love bold and spicy flavors.
Paprika and curry, expertly combined, give the chicken an intoxicating aroma and intense color that makes it irresistible at first sight.
With this simple and quick recipe, you can bring to the table a complete and flavorful main course, perfect to accompany any side dish.
Get ready to conquer your guests’ palates with this spiced roasted chicken: a true flavor explosion!
What are you waiting for? Try the recipe now!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 340.16 (Kcal)
- Carbohydrates 28.86 (g) of which sugars 4.09 (g)
- Proteins 51.27 (g)
- Fat 3.01 (g) of which saturated 0.86 (g)of which unsaturated 1.25 (g)
- Fibers 4.62 (g)
- Sodium 431.00 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.3 lbs chicken carcass
- 8 potatoes
- 4 red onions
- 4 cloves garlic (Unpeeled)
- as needed extra virgin olive oil
- as needed salt
- A few sprigs rosemary
- 1 cup milk
- Half cup flour
- 4 tablespoons smoked paprika
- 4 tablespoons curry
- 1 pinch black pepper
Tools
- 1 Baking Pan Chefmade
Steps
To achieve a spiced roasted chicken with paprika and curry, crispy outside and tender inside, I prepared a marinade by mixing in a large bowl paprika, curry, black pepper, milk, and flour until obtaining a creamy and homogeneous sauce, perfect for adhering to the chicken. I used a bowl large enough to immerse the chicken after cleaning and fully opening it. Once marinated, I placed the chicken in the refrigerator for at least half an hour.
After finishing the marination, I cleaned and fully opened the chicken carcass. I immersed it in the sauce, massaging it to penetrate every part, and let it marinate in the refrigerator for 30 minutes.
While the chicken marinates, we can prepare the vegetables for the side. I used whole potatoes roughly chopped in half, red onions cut in half, whole unpeeled garlic cloves, salt, extra virgin olive oil, and rosemary. I seasoned the vegetables with these ingredients. You can enrich the side with other vegetables to your taste, like carrots, zucchini, or peppers. For an even more intense flavor, you can marinate the vegetables with the chicken.
After the marination time, take the chicken out of the bowl and evenly sprinkle it with breadcrumbs. Place the chicken in the baking pan with the potatoes. If possible, use a two-compartment baking pan with a separating grill. You will find purchase details in the dedicated section.
Finally, we are ready to cook our chicken! Preheat the oven to 392°F.
Bake the chicken for 60 minutes.
At mid-cooking, turn the chicken for even browning. If possible, also stir the potatoes and onions in the lower compartment.
Continue cooking until the desired browning is reached.
Your spiced roasted chicken with paprika and curry is ready to be served! Take it out hot and steaming, and slice it carefully. Serve it alongside the roasted potatoes and onions, and serve with a smile. Enjoy your meal from DadCook!
2 Variations on Spiced Roasted Chicken with Paprika and Curry:
Roasted Chicken with Peppers and Lime:
Add chopped red and yellow peppers to the chicken pan before baking it. Brush the chicken with a mixture of lime juice, olive oil, and smoked paprika halfway through cooking. Serve with white rice and a fresh guacamole sauce.
Roasted Chicken with Yogurt and Mint:
Marinate the chicken in a mixture of Greek yogurt, lemon juice, fresh mint, paprika, and curry for at least 2 hours before cooking it. Bake the chicken as per the original recipe. Serve with a sauce made of Greek yogurt, fresh mint, and minced garlic.
Tips:
For an even more flavorful chicken, you can let it marinate in the refrigerator overnight. If you don’t have smoked paprika available, you can replace it with sweet paprika and a pinch of cumin. Check the chicken’s doneness with a kitchen thermometer: the internal temperature should reach 167°F.
Wine Pairing for Spiced Roasted Chicken with Paprika and Curry:
The choice of wine depends on several factors, including:
The spiciness level of the chicken: if the chicken is very spicy, it is better to pair it with a fresh and aromatic white or rosé wine.
The side dish:
If the chicken is served with roasted potatoes and onions, it is better to pair it with a red wine with good body and soft tannins. Personal preferences: Choose a wine you like and that suits your personal taste.
Here are some suggestions:
Whites:
Gewürztraminer: an aromatic and spicy wine with notes of white flowers and tropical fruit. Riesling: a fresh and mineral wine with notes of citrus and green apple. Sauvignon Blanc: a herbaceous and citrus wine with notes of grapefruit and green pepper. Rosés: Cerasuolo d’Abruzzo: a fruity and light rosé wine with notes of cherry and strawberry. Bardolino Chiaretto: a fresh and lively rosé wine with notes of citrus and berries.
Reds:
Pinot Noir: a light and fruity red wine with notes of cherry and raspberry. Sangiovese: a red wine with good body and soft tannins with notes of cherry and plum. Nero d’Avola: a Sicilian red wine with notes of berries, spices, and chocolate.
Other suggestions:
If the chicken is served with a yogurt-based sauce, you can pair it with a sparkling white wine like Prosecco or Asti Spumante. If you prefer a more full-bodied red wine, you can pair it with Barolo or Barbaresco.
In general, it is better to avoid overly structured white wines or overly tannic red wines with spiced roasted chicken. Enjoy your meal!
