· · ·

Paprika Oregano Roasted Chicken

paprika-oregano-chickenI have a thing for roasted chicken. I have already made “Homemade Roasted Chicken” once here at YUM and I will more than likely make it again. I have a knack for making things different and I wanted to share this one because I did make it a little different from the last one. Another thing to notice is that the YUM eating kitchen went live for this one. I did struggle a bit with some body image issues as I posted the bloopers the other day, but you know what? Screw it. If people have a problem with how I look they can click the close button and go watch someone else’s video.


Roasted chicken is such a wonderful meal. We’ll make the roasted chicken and eat it with vegetables. We always have leftovers and can make things like “Great-Grandma’s Chicken and Dumplings.” This recipe was prepared with some “Freezer Potatoes” which I thought was great! Helped to cut down on a little bit of prep time.

With this chickens leftovers we’ll be making homemade chicken and noodle soup and I’ll be adapting my great-grandmas homemade from scratch noodle recipe to make them clean. Be sure to subscribe so you don’t miss those!


Paprika Oregano Roasted Chicken

Paprika Oregano Roasted Chicken

Chrystal Mahan YUMeating.com


  • 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


  • Preheat oven to 350.
  • if you have a wire race place that in your roaster pan.
  • Pull all the insides out of your chicken.
  • Wash your chicken.
  • Put chicken on wire rack.
  • Surround chicken with potatoes, radish and carrots.
  • Put 1/2 onion inside chicken, separate the other half and place with potatoes and carrots.
  • Season the chicken with paprika, parsley, salt free seasoning, and pepper.
  • 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.
  • Using a meat thermometer bake your chicken for 1 - 2 hours depending on size.


Similar Posts


  1. You can never have too many chicken recipes! Yours looks delicious. I use veggie too, but this is a first for me to see radishes cooked with the chicken. My hubby loves them, so I will give this a try! Thanks for sharing your recipe!

    1. Oh thank you! And you are very welcome. I started going low-carb when I found out I had PCOS so I had to reduce my potato consumption. I swap them for radishes. I like to use radish when I am cooking roast as well. The radish soaks up the beef broth and it is so yummy! They are pretty good sliced and fried up in a skillet as well.

  2. I’m definitely looking for chicken recipes because whole chickens are only $3 each where I live (way cheaper than the pieces) – I would love to stock up and have different meals from it!

    1. I am going to start cooking more with them. Roasting, sauteing and all those good things. They are fairly cheap here too. I just get so caught up this time of year in canning and dry bean soups that I tend to forget about these gems. I also have a recipe for some vegan (dont let that make you run for the hills lol) vegi burgers that are to die for. I started to dig all these recipes up because I desperately need to change my diet.

    2. I love love love love LOOOOOV making whole chickens. We do so much with them and since we all like different parts it works out well. I also buy the packages of parts and pieces when they are on clearance. I can’t wait for this blog to grow and time to pass to share all that stuff here. I’ve been thinking about merging More to Life with this one so I can make this one personal and not just all about cooking because I feel it will/can help so many people who struggle with the PCOS and other things as well.

    1. I really need to invest in a camera and some editing software. No one should have to sit through 20 minutes of that! LOL I try to make it at least once or twice a month. We just love it.

  3. As always, thanks for hosting with us 😉 I can’t do oregano, it’s too strong smelling for me and with the hormones and all, I smell EVERYTHING! #yuckstopshere

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.