Beer Roasted Paprika Chicken

Here is a great marinade for this beer-roasted paprika chicken.

This will keep the roasted bird will be still moist inside but tender yet crisp outside.

Great as a main meal and perfect if there are any leftovers for all kinds of salads.

This even tastes great cold in a sandwich! There is also another bonus recipe for chicken pieces without beer and baked to perfection.

Scroll down to the recipe card for these yummy roasted chicken recipes.

Tender and Moist

This beer-baked chicken with paprika is so tender and moist and the juice is very flavorful.


This chicken just melts in your melts it's roast perfectly in a large baking bag or in a roasting pan with a tent of foil.


Either way the beer keeps this roasted whole chicken juicy throughout the whole bird.

The Bag

You can find these large roasting bags just about at any supermarket.


I like the ease of clean-up and the way it tenderizes any kind of meat that's cooked in them.


Since we eat a lot of chicken, this is one of the best-tasting whole roasted chickens with lots of flavor recipes.


I have two recipes below and they are great with both whole chicken or pieces, however, they are both completely different methods and recipes for you to choose from.

Tips

1. you can also use chicken parts and air fry them at 375 degrees for 18 minutes
2. for best results use a full-bodied dark beer
3. always use a meat thermometer when the chicken reaches 165 degrees it's cooked and safe to eat
4. there are two recipes one with and without beer in this post
5. keep all leftovers in the refrigerator

Other Suggestions

• baked vegetables around the pan for side dishes like potatoes and carrots
• for a spicier chicken used smoked paprika with a dash of cayenne pepper
• for cajun style sprinkle the chicken with cajun seasoning along with the recipe provided
• boneless chicken breast is perfect for slicing and using on a salad, for a chicken taco, or in fried rice

Beer Roasted Paprika Chicken Pin for Later

Seriously Tender Chicken

If you are looking for the tastiest baked moist and tender chicken you found it and it's super easy!


I love carving this up leaving it in the juice and then next day it's terrific in a club sandwich or even making chicken salad shredded!


Another great use for leftovers is chopping the chicken up and making a pot pie using refrigerated pie dough a jar of chicken gravy and mixed vegetables, it's good for a second meal!


Check out both recipes and pick the recipe you like, they're both terrific with any chicken parts bone-in or boneless!

Beer Roasted Paprika Chicken

Yield: 6

Author: Claudia Lamascolo

Prep time: 20 MinCook time: 1 H & 40 MTotal time: 2 Hour

There are two recipes baked beer paprika chicken and the other without beer both great for the whole bird of chicken parts.

Ingredients

Beer Paprika Marinade for Whole Roasted Chicken

• 1 teaspoon regular or smoked paprika
• 1 teaspoon granulated garlic
• 1 teaspoon cajun seasoning or chili powder
• 1 tablespoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1 clove minced garlic
• 3 tablespoons olive oil
• 12 ounce can beer any kind
• 4 to 5-pound roaster chicken
• 1 large Cooking bag or use a roasting pan covered tightly with foil

Instructions

1. Place all ingredients in a ziplock bag.
2. Add the chicken. 
3. Place in the refrigerator for at least 3 hours before cooking or marinate overnight.
4. Pour half the marinade out.
5. Place whole chicken in the oven roasting bag (Reynolds make these bags), in a large roaster pan.
6. Preheat oven to 350 degrees.
7. Roast chicken at 350-degree hot oven in a greased roasting pan basting often around every 1/2 hour.
8. Cook the bird 1/2 hour per pound until the center reaches 165 degrees using a meat thermometer.
9. Cool before opening the bag cutting large slits in there before removing the chicken.
10. Second Recipe:
11. For the Baked Paprika Chicken Pieces without a bag and no beer:
12. 1 teaspoon granulated garlic 
13. 2 teaspoons smoked paprika 
14. salt pepper to taste 
15. 1/2 cup grated cheese 
16. 1/2 cup flour 
17. 3 tablespoons olive oil or butter 
18. 3 tablespoons milk 
19. 1 egg beaten 
20. 4 chicken breasts or assorted chicken pieces thighs, legs
21. Heat oven to 350 degrees.
22. Coat a baking pan with oil spray.
23. Place flour, cheese, paprika, salt, pepper in a bowl.
24.  In a pie plate whisk egg and milk.
25. Dip chicken in the egg mixture and then into the flour mixture.
26. Place on a greased baking pan then drizzle all with oil or butter over chicken.
27. Bake until juice run clear and cheese has browned for around 1 hour.

Calories

840.94

Fat (grams)

51.42

Sat. Fat (grams)

13.43

Carbs (grams)

3.78

Fiber (grams)

0.58

Net carbs

3.21

Sugar (grams)

0.10

Protein (grams)

82.10

Sodium (milligrams)

355.75

Cholesterol (grams)

319.78

https://www.whatscookinitalianstylecuisine.com/2015/09/beer-roasted-paprika-chicken-recipe.html

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Baked Paprika Chicken Pieces Pin for Later

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