Lemon Rosemary Paprika Chicken

lemon rosemary chicken

Lemon Rosemary Chicken is typically not a Portuguese dish, but I add paprika to give it a smoky flavor and a beautiful golden crust!

I like my chicken very well done with a crispy skin so I let the chicken cook for about 2 hours. I cooked sweet potatoes along with the chicken but you don’t need to use any oil or butter. Simply leave the potatoes whole or slice them in half and add them to the roasting pan.

Roast Potatoes recipe

Portuguese roast potatoes

I recommend you cook 2 chickens so you can have the leftovers all week, or make my easy Chicken Pot Pie Recipe!


1 Roaster Chicken

1 Lemon

1 small onion (chopped)

2 tbsp of margarine

2 tbsp of Olive oil

1 tsp of salt

1 tsp of garlic powder

1 tsp of paprika

1 tsp of dried rosemary

lemon rosemary chicken prep


Wash the chicken and remove the bag with the gizzards. Remove excess fat from the cavity and pat dry with paper towels.

Slice the lemon in half and squeeze the juice over the chicken. Place the lemon and /2 of the onion into the cavity.

In a small bowl mix the salt, garlic powder, paprika and rosemary and mix well. Rub the seasoning mix over the chicken.

Place the margarine under the skin covering the breast and over the top of the chicken.

Top with the remaining onion and drizzle the olive oil over the chicken.

Bake at 400 degrees for 1 + 1/2 – 2 hours until the chicken skin has become golden and crispy.

Note: You may notice your timer has popped up, but let the chicken continue to to cook longer to obtain a crispy golden color.

Remove the chicken from oven and cut into the thigh joint. If you find the juices clear, the chicken is cooked. If you have a meat thermometer, the temperature should read 180 – 190 degrees.

Let it rest for about 8  minutes before carving! Enjoy!



















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