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  1. Roast Chicken with Smoked Paprika and Potatoes

Roast Chicken with Smoked Paprika and Potatoes

00:45:00 8 servings, 1/8 recipe (211 g) each
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8 servings, 1/8 recipe (211 g) each

A cut-up broiler-fryer chicken and red potatoes get a quick brush with a blend of dressing, garlic and smoked paprika to emerge from the oven…delicious!

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Mix dressing, garlic and paprika until blended. Place potatoes in large bowl. Add 2 Tbsp. dressing mixture; mix lightly. Spread into single layer around edges of foil-covered rimmed baking sheet.
  • Brush remaining dressing mixture onto outside, and under skin, of chicken; place in centre of baking sheet.
  • Bake 30 min. or until chicken is done (165ºF) and potatoes are tender, turning chicken after 20 min.
  • Use slotted spoon to transfer potatoes to medium bowl. Add parsley; toss to evenly coat. Serve with chicken.


Prepare using bone-in chicken breasts and/or thighs.


  • 8 servings, 1/8 recipe (211 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (211 g) each
Calories 340
% Daily Value
Total fat 18g
Saturated fat 4.5g
Cholesterol 90mg
Sodium 170mg
Carbohydrate 15g
Dietary fibre 2g
Sugars 1g
Protein 30g
Vitamin A 6 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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