Paprika and Garlic Roast Chicken

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By Tal Smith

Published 2014

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This recipe came from our maternal grandmother. It uses a lot of garlic and a lot of paprika and it is the simplest chicken dish you can make. At home we all like our chicken very well cooked–and if there’s skin, it must be crisp–but this is a family preference. I don’t mind if the meat is slightly dry as a result because we always have it with a sauce, like tahina, as it would be eaten in Israel. This is delicious as a sandwich filler but there are seldom leftovers because it is one of tho