Smoky Paprika Chicken Dinner Recipe
This smoky paprika chicken recipe features crispy chickpeas, roasted lemon, and tender baby kale for a complete, flavorful meal perfect for dinner. The chicken is roasted to perfection, while the lemon and chickpeas create a tangy and savory accompaniment, making this dish both hearty and vibrant.
Equipment
- Large rimmed baking sheet
- Small pot for boiling
- Cutting board
Ingredients
- 1 whole chicken 4½ to 5 pounds, patted dry with paper towels
- 1 tablespoon kosher salt plus more as needed
- 1 tablespoon freshly ground black pepper
- Small bunch mixed fresh herbs e.g., rosemary, thyme, sage
- 1 lemon preferably a Meyer lemon
- 1½ cups cooked chickpeas rinsed and drained
- 2 tablespoons extra-virgin olive oil plus more as needed
- ½ teaspoon sweet smoked paprika
- ½ teaspoon hot smoked paprika
- 6 cups baby kale or spinach
Instructions
- Season the Chicken: Rub the chicken inside and out with the kosher salt and black pepper, ensuring it is well-coated. Refrigerate it uncovered for at least an hour or overnight to allow the flavors to penetrate and the skin to dry out slightly.
- Preheat the Oven: Set the oven to 450°F, ensuring it is fully preheated before roasting.
- Prepare for Roasting: Place the chicken breast-side up on a large rimmed baking sheet. Fill the cavity with the mixed fresh herbs, arranging them loosely. Roast the chicken for 1 hour without covering it.
- Prepare the Lemon: While the chicken is roasting, bring a small pot of salted water to a boil. Slice the lemon in half lengthwise, reserving one half. Cut the other half into thin wedges, then slice each wedge into smaller triangles. Boil these lemon pieces for 1 minute and drain them. If you’re using a regular lemon (not Meyer), you can repeat the boiling process to reduce bitterness.
- Season the Chickpeas and Lemon: Combine the boiled lemon pieces with the chickpeas, olive oil, both types of smoked paprika, and a generous pinch of salt in a bowl. Toss the mixture until everything is evenly coated.
- Add Chickpeas and Lemon to the Pan: After the chicken has roasted for an hour, baste it thoroughly with the juices in the pan. Scatter the lemon and chickpea mixture around the chicken in the baking sheet, making sure they are spread evenly. Return the pan to the oven and roast for another 20 minutes, or until the chicken is fully cooked (juices should run clear when pierced, and the thickest part of the thigh should register 165°F).
- Rest the Chicken and Add Kale: Once the chicken is fully cooked, remove it from the pan and let it rest on a cutting board. While the chicken rests, scatter the baby kale or spinach over the hot baking sheet. Toss the greens with the roasted chickpeas and lemon slices, scraping up any browned bits from the bottom of the pan to combine with the mixture.
- Finish and Serve: Squeeze the reserved half of the lemon over the kale and chickpea mixture, adding a final sprinkle of salt to taste. If the dish seems dry, drizzle a bit of olive oil over the top. Serve the chicken alongside the warm kale and chickpea mixture.
Notes
- For a sweeter, milder flavor, Meyer lemons are ideal but not essential.
- Ensure the chicken is dry before seasoning for maximum crispy skin.
- Homemade chickpeas will elevate the flavor, but canned ones work well for convenience.
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