Paprika Roast Chicken

Ingredients

• 1.5 kg Whole Chicken (skin on, spatchcocked)
• 500 g Potatoes (peeled and cut into chunks similar size to peppers)
• 2 Red Bell Peppers (cut into bite‑size pieces)
• 3 tbsp Olive Oil (extra‑virgin, 1 tbsp for paste, 2 tbsp for tossing veg)
• 1 tbsp White Wine Vinegar (for paprika paste)
• 1 tbsp Smoked Paprika (gives the deep smoky flavour)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground, to taste)
• 4 sprigs Fresh Thyme (added in the last 5 minutes)

Instructions

1. Preheat Oven

   Set the oven to 200°C and allow it to preheat fully.

   Time: PT10M

   Temperature: 200°C

2. Prepare Vegetables

   Wash the potatoes and peppers. Cut the potatoes into chunks and the peppers into similar‑sized pieces. Toss them in a bowl with 2 tbsp olive oil, a pinch of salt and pepper.

   Time: PT10M

3. Make Paprika Paste

   In a small bowl combine 1 tbsp white wine vinegar, 1 tbsp olive oil, 1 tbsp smoked paprika, a pinch of salt and pepper. Mix with your hands until a smooth paste forms.

   Time: PT5M

4. Spatchcock the Chicken

   Place the chicken breast‑side down on a cutting board. Run a sharp knife along each side of the backbone and remove it. Flip the bird, press down firmly on the breast to flatten.

   Time: PT5M

5. Season the Chicken

   Rub the paprika paste all over the chicken, making sure to get some under the skin and on the legs, breasts and wings.

   Time: PT5M

6. Arrange in Roasting Pan

   Spread the seasoned potatoes and peppers in the bottom of the roasting pan. Place the spatchcocked chicken on top, skin side up.

   Time: PT2M

7. Roast

   Put the pan in the oven and roast for 45 minutes. About halfway through (≈20 minutes), give the pan a gentle shake to turn the vegetables.

   Time: PT45M

   Temperature: 200°C

8. Add Thyme

   After 40 minutes, scatter the fresh thyme sprigs over the chicken and vegetables, then return to the oven for a final 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Rest and Serve

   Remove the pan from the oven, cover loosely with foil and let the chicken rest for 5 minutes before carving. Serve the juicy meat with the caramelised potatoes and peppers.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g