Clara, chef: "Add a spice paste with paprika and vinegar of..."

From Tarragona, where Mediterranean cuisine is felt in every corner, I share my secret for making a roast chicken you won’t forget. I’m Clara, a chef with 42 years of experience, and I love sharing little tricks that make a difference at the table.

Adding a spice paste with paprika and apple cider vinegar is what gives the chicken a spectacular golden color and an intense flavor that hooks you from the first bite. Also, to avoid that bothersome smell, I put inside the chicken a mix of orange and cinnamon that scents it in a very special way.

Why does this trick work?

The combination of paprika and apple cider vinegar

Paprika adds a smoky and sweet touch that makes the chicken skin turn golden and crispy. The apple cider vinegar, besides enhancing the color, helps slightly break down the proteins in the meat, leaving it more tender and full of flavor. This mixture not only makes the chicken look incredible but also offers an explosion of taste.

The citrus aroma with cinnamon

Putting a mix of orange and cinnamon inside the chicken is not just about taste, but also aroma. The orange brings freshness and a slight acidity that counters the possible smell of the meat, while the cinnamon introduces a sweet and warm note that makes the dish irresistible. This combination has become a well-kept secret in Tarragona and one I use every time I prepare roast chicken.

Necessary ingredients

• 1 whole chicken
• 2 tablespoons of paprika
• 3 tablespoons of apple cider vinegar
• 1 orange (cut in half)
• 2 cinnamon sticks
• Salt and pepper to taste
• Extra virgin olive oil

Steps to achieve the perfect chicken

1. Preheat the oven to 200 °C (392 °F).
2. Prepare a paste mixing the paprika, apple cider vinegar, a bit of olive oil, salt, and pepper.
3. Rub the chicken with this paste, making sure it is well covered.
4. Place the orange halves along with the cinnamon sticks inside the chicken.
5. Put the chicken on a baking tray and drizzle a little more olive oil on top.
6. Roast for about 50-60 minutes, watching so it doesn’t burn but achieves a golden color.
7. Let it rest for a few minutes before cutting to preserve the juices and intense aroma.

Frequently asked questions about roast chicken

Why is it better to put the orange and cinnamon mix inside the chicken?

This trick allows the natural juices of the chicken to blend with the citrus and spiced aromas, eliminating the typical meat smell and adding a soft, pleasant scent that makes the dish much more appealing and flavorful.

What kind of paprika do you recommend?

Sweet paprika is ideal to get a golden color and a mild flavor, but if you like a spicy touch, you can use hot paprika or mix both. In Tarragona, sweet paprika is often used to respect the more classic Mediterranean flavors.

My style is direct and simple, because in the kitchen I like every detail to count and the result to surprise without unnecessary complications.

If you’ve ever wanted your roast chicken to have that golden touch and that aroma that makes you salivate, this is the way. In Tarragona, my clients already know this is the secret that keeps them coming back.

"Adding a spice paste with paprika and apple cider vinegar to achieve a golden color and intense flavor, and putting inside the chicken a mix of orange with cinnamon to scent it and eliminate the smell" is my magic formula for an unforgettable roast chicken.