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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 4 servings |
||
| Calories 160 | ||
| Calories from Fat 94 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.5g | 16% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 56mg | 18% | |
| Sodium 72mg | 3% | |
| Potassium 166mg | 4% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 15.3g | 30% | |
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Chicken Paprika
By: I'mPat
Jul 10, 2006
Crispy skinned roasted chicken breast. Yummo. Based on boneless breasts weighing about 250g each. Better still if you can get it on the bone. In the last few years getting chicken breast on the bone has been very hard to say the least so now I buy a small chicken (about 1.2k to 1.5k) and quarter it (use back to make stock) and cook for about 30 to 35 minutes in a baking tray. For a larger chicken 1.75k to 2k (you will have to up the garlic butter mix) you will need about 45 to 50 minutes. Down the temperature by about 5 to 10 degree C for fan forced ovens.
SERVES 4
Ingredients
- 4 chicken breast halves (with skin on)
- 4 teaspoons butter
- 2 garlic cloves (crushed, in garlic press or minced)
- paprika
Directions
1
Preheat oven to 180 degree Celsius.2
Mix butter and garlic together.3
Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.4
Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don't need baking paper if using breasts on the bone).5
Repeat steps 3 and 4 with other 3 breasts.6
Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: The Flying Chef
On May 27, 2009
This was excellent!! I can not get breasts with skin on here so I made it with spatchcocks (baby chickens) I used 2 tablespoons of butter and 4 garlic cloves. I know a little greedy since I was only making 2 chickens, but omg when we cut into them garlic butter came oozing out. Thank god my hubby and I were eating this together as I am sure we stunk of garlic the next day.. lol.. The chicken was so moist and tender and the flavour was fabulous. Cheers Pat for another super simple yet delicious dinner.
From: Andi of Longmeadow Farm
On Apr 8, 2009
Yum! This was absolutely perfect for us! I had some chicken breast halves (bone in, skin on) that I had put in some buttermilk a couple days ago. I found this recipe, and it looked perfect! And it was. My paprika is a spicy Hungarian type, and I used unsalted butter. The first bite was so tender and so delicious! And the second bite, and on and on. I did two extra chicken breasts and used the extra for chicken salad the next day. Outstanding! Made for Everyday is a Holiday
From: Derf
On Feb 15, 2007
wow, DH said this is the best chicken we have had in ages!! and i agree!! so tender and moist and delicious flavour! I had to use skinless boneless breast halves , it was what I had and I added a bit of parsley to the butter and garlic. It was sooo delicious, I will be making it again, thanks for posting this special chicken. Oh and btw the cook time was perfect!
From: Kizzikate
On Jul 14, 2007
This is SO easy!! Smells wonderful while cooking, and the chicken turns out moist and juicy. I used bone-in breasts, and Hungarian paprika. Thanks, this will be a regular for us!
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