Smoked Paprika Roast Chicken With Buttered Green Beans
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 75 min · Chicken · gluten-free, keto, low-carb, high-protein
858 cal
57g protein
9g carbs
66g fat
per serving · estimated
Ingredients
- 1 whole, about 5 lb, cut into quarters whole chicken
- 3/4 lb, trimmed green beans
- 3 1/2 tbsp unsalted butter
- 1/4 cup heavy cream
- 5 cloves, smashed garlic
- 1, halved lemon
- 1/2 tbsp smoked paprika
- 1/2 tbsp kosher salt
- 3/4 tsp black pepper
- 1/2 tsp dried oregano
Method (tap to check — screen stays awake)
- Heat the oven to 425F. Dry the chicken quarters well, then rub them with 3 tablespoons softened butter and season all over with the smoked paprika, salt, pepper and oregano, pushing some under the skin.
- Set the quarters skin-up in a roasting pan with the garlic and lemon halves and roast 45 to 55 minutes, until the skin is mahogany and crisp and the thigh joint reads 175F. Rest the chicken on a board.
- Pour off all but 2 tablespoons of the pan drippings, set the pan over a burner on medium, and squeeze in the roasted lemon. Add the cream and simmer 3 minutes, scraping the pan, until you have a loose gravy.
- Cook the green beans in a skillet with 4 tablespoons butter over medium-high for 7 minutes, tossing often, until they are blistered in spots and just tender.
- Carve the quarters, pile the beans alongside and spoon the pan gravy over everything.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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