Paprika-Rubbed Sheet Tray Chicken is the Ultimate Weeknight Meal

January 3, 2019

Paprika-Rubbed Sheet-Tray Chicken

If you are a chicken lover, this recipe is for you! It's packed full of restaurant-quality flavor, and it's super easy to make!

Prep Time 5 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Author Ella Jewett


  • 1 whole chicken spatchcocked
  • 1 tbsp fennel seeds
  • 2 tsp hot paprika
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 2 garlic cloves finely grated
  • 1/4 cup olive oil
  • 2 lemons quartered


  1. Preheat oven to 325°F.

  2. Pat chicken dry with paper towels. Grind fennel seeds in a spice mill or with a mortar and pestle. Combine fennel, hot paprika, salt, smoked paprika, black pepper, garlic, and olive oil in a medium bowl; rub spice mixture all over chicken. Rub any leftover spice mixture onto lemon quarters.

  3. Place chicken, breast side up, on a rimmed baking sheet or in a 12-inch ovenproof skillet; scatter lemons around chicken. Roast at 325°F for 1 hour or until chicken is tender, lemons are soft and jammy, and a meat thermometer inserted into thickest portion of breast registers 160°F, basting chicken with drippings every 30 minutes. Remove from oven; rest 15 minutes. Squeeze lemons over chicken, or serve lemons with warm chicken.


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