Erica’s Roast Chicken

Erica’s Roast Chicken


  • Pyrex 9×13 baking pan
  • Roasting rack


  • 1 whole organic free range chicken (4-5 pounds)
  • 3 cloves garlic, crushed
  • 2 tbsps Hungarian sweet paprika
  • Freshly ground black pepper
  • coarse kosher salt
  • extra virgin olive oil
  • 1 cup white wine
  • Orange, lemon, or apple (optional)


  • Preheat oven to 375 degrees F.
  • Wash and dry chicken.
  • Place roasting rack in pan and place chicken on rack.
  • In a small bowl, mix together garlic, paprika, garlic, salt, pepper, and olive oil. Consistency should be somewhere between runny and stiff.
  • If you want, put something in the cavity of the chicken, such as a halved orange, a halved lemon or two, a halved apple, or any combination of aromatics.
  • Generously rub paprika mixture all over outside of bird.
  • Place chicken in oven to roast.
  • Baste intermittently with white wine.
  • Roasting time should be 1 1/2 hours or so. Chicken is done when juices from the thigh run clear and you don’t see any pink flesh. Meat thermometer should read 165 degrees F.
  • Let chicken rest before cutting up and serving.