Paprika Oregano Roasted Chicken
  • 1 large whole fryer chicken
  • 4-6 potatoes, peeled and quartered
  • 3-4 carrots, peeled and sliced
  • 3-4 radish, ends cut and tossed in (optional)
  • 1 onion, quartered
  • 5 cups of water
  • oregano, fresh
  • paprika
  • parsley
  • salt free seasoning
  • pepper
  1. Preheat oven to 350.
  2. if you have a wire race place that in your roaster pan.
  3. Pull all the insides out of your chicken.
  4. Wash your chicken.
  5. Put chicken on wire rack.
  6. Surround chicken with potatoes, radish and carrots.
  7. Put ½ onion inside chicken, separate the other half and place with potatoes and carrots.
  8. Season the chicken with paprika, parsley, salt free seasoning, and pepper.
  9. Take your 5 cups of water and pour this around your vegetables. This will keep things from drying out and provide you with chicken stock for gravy if you want to make some or a base for soups to create with the leftovers. If you don't plan on having leftovers you still want to add the water so your food doesn't get dried out.
  10. Using a meat thermometer bake your chicken for 1 - 2 hours depending on size.
Recipe by YUM Eating at