Whole Roasted Paprika Chicken with Roasted Mushrooms and Brussels Sprouts

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Dinner was always a consecrated time for our family growing up. It didn’t matter what we were doing after school, as soon as my dad rolled in the driveway at 5:45 we gathered at the table.

Bless my mother for accommodating everyone’s palate. For my brother dinner was usually a plate of hotdogs smothered in ketchup with carrot sticks on the side. Through most of my junior and senior high years I was off red meat so I usually had some form of turkey or chicken. And there was always a big glass of milk that had to be finished before we left the table. Always.

I never struck me how important this ritual was. Dining together every night provided a sort of haven and allowed us to catch up on what was happening in each others lives. It’s still a habit to set apart time for my husband and I to enjoy dinner together at the table. We sit, we eat, and we enjoy distraction-free time with one another.

The other night Jay and I congregated around this bird and enjoyed a little together time noshing on wings and roasted veggies. Whole roasted chickens are perfect for family dinners. They’re easy to prep, take an hour to roast, and accommodate to both white and dark meat lovers.

Place a chicken in a pan, season it, pop it in the oven and that’s it. Don’t let the whole bird intimidate you. It’s hands down one of the best deals you can get at the store and it is the gift that keeps on giving. We made a couple more meals from this 1 bird and I have the bones to make broth for soup. I’ll be sharing what we did with the leftovers later this week, so be sure to check back. Have questions about roasting chicken? Ask me in the comments below!

Whole Roasted Paprika Chicken with Roasted Mushrooms and Brussels Sprouts

For the Chicken

  • 1 3-4 lb Chicken, giblets removed
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Cumin
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/4 Tsp Cinnamon
  • 2 Tbsp Oil
  • 1 Medium Onion, roughly chopped

For the Roasted Veggies

  • 1 Lb Brussel Sprouts
  • 1 Lb Button Mushrooms
  • 2 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper

Preheat the oven to 450. Prep the chicken by removing the giblets and patting dry with paper towel. Place the chicken breast side up in your roasting pan or cast iron skillet. Pour the olive oil on top and rub in with your hands. Mix all of the seasoning together and rub over the chicken. Stuff the cavity of the bird and place in the oven for 45-50 minutes. Use a meat thermometer placed in the thigh to ensure the meat has reached 160 before removing from the oven. Cover and allow to rest for 10 minutes before carving.

While the chicken is roasting, prep the vegetables. Wash and halve the brussels sprouts then rinse the mushrooms and remove the stems. Place on a sheet pan then drizzle with olive oil and season with salt and pepper. Once the chicken has been roasting for 40 minutes, place the vegetables in the oven and roast for 12-15 minutes. Remove from the oven and serve with the roasted chicken.