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Herb & Paprika Roast Chicken

Herb & Paprika Roast Chicken

Herb & Paprika Roast Chicken with baby Potatoes
Cuisine Chicken
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 whole chicken
Author Foodcow


  • 1 whole Chicken With Skin
  • 1 tbsp Paprika/Kashmiri chilli
  • 1 tsp dried Thyme
  • 1 tsp dried Oregano
  • 1 tsp dried Parsley
  • 1 tsp Salt
  • 1 Lemon
  • Sprigs of Rosemary
  • Few leaves of Sage
  • 15-20 Small Potatos


  • Wash the chicken gently.Pat it dry with a paper Towel.Set Aside.
  • Mix all the spices-paprika,thyme,oregano,parsley,salt together.
  • Rub the spice mix on the chicken skin.Sprinkle some inside the cavity too.
  • Cut the lemon into two.Along with the Rosemary sprigs &. Sage Leaves put them inside the Chicken Cavity.
  • Using a kitchen twine/thread tie the legs toghether.
  • Cover the roasting sheet/pan with foil.
  • Place the chicken breast side up on the roasting pan and tuck the wings under.Cut the potatoes into two and place them on the roasting pan around the chicken.
  • Preheat the oven to 200 degrees and bake it in the oven for 40 minutes to 1 hour.
  • If the chicken is browning too much tent it with aluminium foil and continue cooking.
  • At 40 minute mark check by piercing the chicken thigh if the chicken is cooked.If it oozes clear juices then it is cooked.Otherwise continue cooking
  • Remove the chicken from the pan.
  • Add salt to the potatoes and toss them with the pan juices.Bake them for 15-20 minutes in the oven till crispy and golden brown.


A whole Chicken in India weighs around 1.2 kg or pounds.A bigger chicken will need more time in the oven.
To check if the chicken is cooked pierce the thigh.Clear juices should ooze out once the chicken is cooked.You can also check with a cooking thermometer.It should read 165 F or 75 C.