Paprika Garlic Butter Chicken

A delicious, rich roast chicken bursting with flavour! Stuffing the paprika garlic butter under the skin helps keep it moist, making for a decadent, juicy bird.

  • Prep Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Chicken


  • 1 large whole chicken (approx. 2 kg)
  • 100 g unsalted butter, softened
  • 2 tsps smoked paprika
  • 2 tsps garlic granules


  1. Heat your oven to 190℃. Pat the chicken dry with some kitchen towel. Starting at the cavity end of the chicken, gently and carefully slide your fingers (or a wooden spoon) between the skin and the breast to loosen the skin, taking care not to tear it. Continue into the leg, separating the skin from the meat. 
  2. Spatchcock the chicken – it’s easy, I promise! Place the chicken on a chopping board, breast-side down, cavity facing you. Using kitchen shears or sharp scissors, cut down each side of the backbone and remove it. Open out the chicken, flip it over (so it’s breast-side up) and flatten it down using the heel of your hand. Alternatively, you can ask your butcher to spatchcock the chicken for you.
  3. Add the softened butter, smoked paprika and garlic granules to a small bowl. Season with a pinch of salt and some freshly-ground black pepper and stir well to combine.
  4. Add half of the paprika garlic butter under the skin of the chicken and work it over the breasts, thighs and drumsticks, so that everything is covered in the butter.
  5. Rub the outside of the chicken with the remaining paprika garlic butter. Season the chicken all over with sea salt and some freshly-ground black pepper.
  6. Place the chicken in a baking dish. Roast at 190℃ for 35 to 45 minutes, or until the chicken reaches an internal temperature of 65℃. Let rest 5 to 10 minutes before carving.

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