Sweet-and-smoky roast chicken

Total Time
1 hr 55 min
15 min
1 hr 30 min
Smoked paprika, which gives this chicken its flame-kissed flavor, is made from sweet red peppers that are smoked and dried. It’s not spicy, but the smoky flavor is bold, so use it sparingly.

cooking spray

1 spray(s)

packed brown sugar

2 Tbsp


4 tsp, smoked

balsamic vinegar

4 tsp

Sriracha hot sauce

1 Tbsp

garlic clove(s)

2 large clove(s), crushed through press

table salt

¾ tsp

raw skinless boneless light and dark meat

1¾ pound(s), 1 (3 1/2-pound whole chicken, giblets removed)


  1. 1 Preheat oven to 375°F. Spray roasting rack with nonstick spray and place in roasting pan.
  2. 2 Combine brown sugar, paprika, vinegar, Sriracha, garlic, and salt in small bowl. With your fingers, loosen skin on chicken breasts, legs, and thighs. Rub seasoning mixture on meat under skin; press skin back into place. Tuck wings under chicken and tie legs together with kitchen string. Place chicken on rack in roasting pan, breast side up. Roast until instant-read thermometer inserted into thigh registers 165°F, 1 1/4–1 1/2 hours.
  3. 3 Transfer chicken to cutting board; let stand 10 minutes. Meanwhile, pour pan juices into glass measuring cup; skim and discard fat.
  4. 4 Discard skin and wings and carve chicken into 6 pieces. Serve with pan juices.
  5. Serving size: 1 piece chicken and 2 teaspoons pan juices

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