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–+ servings

5-Ingredient Paprika-Garlic Roast Chicken for Full GAPS

A whole roast chicken with paprika, garlic powder, mineral salt, and black pepper. Fits GAPS Intro Stage 4 onward and Full GAPS.
Print Recipe
Cook Time 1 hour
Servings: 1 whole chicken
Course: Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole organic pastured chicken fresh or fully thawed; weight not specified
  • 2 tbsp pure paprika without additives
  • 1 tbsp mineral sea salt base amount; optional extra is listed separately
  • 1 tbsp additional mineral sea salt optional; use for a more assertive rub
  • 1 tbsp black pepper base amount; optional extra is listed separately
  • 1 tbsp additional black pepper optional; use for a more assertive rub
  • 2 tbsp pure garlic powder without additives

Equipment

  • 1 Le Creuset Signature Rectangular Roaster, Artichaut, 5.25 quart Registered owner-preferred option for a smaller bird that fits with clearance; a larger bird needs a larger roasting dish.
  • 1 Small mixing bowl For combining the dry spices.
  • 1 Instant-read food thermometer Check the thickest breast and innermost thigh.

Method
 

  1. Heat the oven to 350°F. Start with a fresh or fully thawed chicken. Remove the giblet packet and refrigerate the raw giblets if saving them for a separate meat-stock batch. Do not rinse the chicken; pat the skin dry with paper towels.
  2. Mix 2 tablespoons pure paprika, 1 tablespoon mineral sea salt, 1 tablespoon black pepper, and 2 tablespoons pure garlic powder. Add up to 1 additional tablespoon each of salt and pepper if you want the rub more assertive. The blend should look evenly red with fine black flecks.
  3. Place the chicken breast-side up in an oven-safe roasting dish. Coat the breast, legs, wings, back, and skin folds with a thin, even layer of rub. Do not add water or cooking fat.
  4. Set the bird breast-side up and roast at 350°F for about 1 hour. The coating should deepen from bright red to reddish brown. Bird size changes the timing, so use the hour as an estimate.
  5. Check the thickest part of the breast and innermost thigh with an instant-read thermometer. Continue roasting if either is below 165°F. Rest briefly so the juices settle before carving. Leave burned or overly browned pieces off the plate.

Notes

Makes one whole chicken; the number of servings depends on bird size. A smaller bird may finish sooner than a larger one, so use the thermometer rather than relying only on the clock. At 2×, prepare two whole chickens.
Use the lower salt and pepper amounts for a lighter coating, or add the optional amounts for a stronger rub.
GAPS Introduction Stage 4 onward and Full GAPS. Serve with cooked vegetables, fermented vegetables already introduced, and warm homemade meat stock.
Use pure additive-free spices. Pat raw poultry dry rather than rinsing; check 165°F with a thermometer.

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