Paprika-rubbed sheet-pan chicken with lemon from Dining In: Highly Cookable Recipes (page 227) by Alison Roman

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

mjblanchard on November 04, 2025

Really unusual flavor. Almost like a ballpark hot sausage or kielbasa in chicken form. Enjoyed, but probably not a repeat.
erinjane on January 06, 2024

Just under two hours at 150C and it was too much, meat was dry and sauce had mostly crisped. Suggest checking at an hour or so and taking out if juices run clear. Flavour was good, meat disappointing.
pomegranate on July 10, 2023

I used this spice blend on boneless skinless chicken thighs and pan fried them. Served with the turmeric roasted carrots. Great meal!
snoozermoose on December 10, 2021

Watch that cook time! When I checked my chicken 30 min before the suggested cook time, it was already way overdone. I agree with others that this recipe probably needs a lower oven temp. Despite that, the chicken had good flavor, and the overcooked meat was great on pizza the next day. If you're going to go with a spatchcocked chicken with a fennel seed rub though, I prefer Melissa Clark's chicken with grapes and sherry vinegar (and the cook time in that recipe is accurate!).
KarinaFrancis on May 17, 2020

This was nice enough but didn't rock our world. The chicken was cooked in around 90mins and the meat was tender and succulent. Like one of the previous reviewers, I have recipes I like so much more so this one wont get a repeat.
stockholm28 on June 12, 2019

Good technique. The chicken was just falling off the bone and it was very flavorful. I cooked for 2 hours.
clcorbi on May 28, 2019

Yum. Mine took the full amount of time listed and wasn't overcooked. I also dry-brined the bird for a few hours beforehand, and added a pound or so of cubed potatoes to the roasting pan. Would definitely make again--we loved the flavor of this spice rub.
westminstr on October 16, 2018

I followed some tips on CH to roast this using chicken thighs which I did. It came together easily, but in this general flavor profile I prefer the Melissa Clark harissa chicken w potato, leek, garlicky yogurt & arugula.
angrygreycat on August 10, 2018

Have this in the oven right now. Super easy prep, basically rub in the seasoning and then throw in the oven. I read the other posters' notes and dropped the temp to 300. I thought it seemed off as written 325 for 2 1/2 hours? I am giving this book another try. I haven't been thrilled with the couple things I've tried out of it so far. I'll add to this note once we've tasted it. Update: Came out of the oven a beautiful color red-brown. The breast meat was overdone at 2 hours in, even though I lowered the temp from 325 to 300. This was a perfectly fine chicken dish but not really that special. Super easy but at 2+ hours cooking time the recipe calls for it doesn't really work for a week night dinner. I might make it again but cutting the cooking time, my concern with cutting the time is then the lemons won't get done to that jammy type consistency.
Nlynn on June 11, 2018

Delicious! Heads up! The Chicken cooked in one hour using 325 convection roast. Served with butter radishes recipe from this same book (made while chicken was resting) and small roasted potatoes (also made while chicken was resting). Poured the sauce from the chicken over the chicken and some small boiled potatoes for service. Already planning to make this again next week.
Dannausc on May 21, 2018

Pretty good but the chicken over cooked. If I cooked it again I’d roast it at a lower temperature, maybe 300.