Pimenton-Rubbed Roast Chicken 4.000
Smoke Signals Feb 16, 2011

A dry-rubbed chicken is a great reminder of summer, and the smokiness of pimenton (smoked Spanish paprika) adds an unmistakable barbecue flavor. This recipe calls for making a spice rub using picante, or hot, pimenton. If you prefer a milder flavor, use the sweet or bittersweet version.

Pimenton refers to specific peppers smoked for two weeks over smoldering oak. To know that you are getting the real thing, look for the Denominacion de Origen (D.O.), awarded by the Spanish government, on the label.

You can truss the bird or not, as you like. Smoke Signals columnist Jim Shahin admits that he doesn't always truss the chickens he roasts: "Depends on my mood and the time I have."

For a great make-believe summer dinner, serve with your favorite potato salad.

Make Ahead: You can make the rub a few days in advance; keep it in a sealed container in a dry place. Do not refrigerate.

Servings: 4 - 6
  • 1 teaspoon salt
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary, crumbled
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon picante pimenton (hot smoked Spanish paprika)
  • One 3 1/2-to-4-pound chicken, giblet packet removed
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature


Combine the salt, sage, rosemary, garlic powder, thyme, black pepper and hot smoked Spanish paprika (to taste) in a small bowl to form a dry rub.

Preheat the oven to 425 degrees. Have a roasting pan at hand with a wire rack that fits inside.

Rinse the chicken and use paper towels to pat it thoroughly dry. Truss with kitchen twine (tying together the legs and trimming the wing tips) if desired. Sprinkle one-quarter of the spice rub into the cavity. Coat the chicken with the butter, then sprinkle it with the remaining rub.

Set the bird breast side up on the wire rack in the roasting pan. Roast at 425 degrees for 15 minutes, then reduce the temperature to 350 degrees. Roast for 45 to 55 minutes or until the chicken's juices run clear, basting occasionally with the pan drippngs.

Transfer the chicken to a platter and let it rest for 10 minutes before carving.

Serve with a drizzle of pan juices, if desired.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Bonnie S. Benwick .

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