Crispy paprika chicken

Name: Crispy paprika chicken
Total time: 1 h
Yield: 4
Cuisine: spanish

Sweet rainbow peppers, potatoes & fragrant thyme

“Roasting chicken directly on the oven bars means you get super-crispy skin and all the tasty juices rain down on to the lucky veg below. Spanish favourite paprika gives you big flavour all round. ”

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Spanish Chicken Potato

Nutrition per serving

Calories 652 33%
Fat 23.6g 34%
Saturates 5.4g 27%
Sugars 6.6g 7%
Salt 1.1g 18%
Protein 62.8g 125%
Carbs 40.2g 15%
Fibre 5.8g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

1kg potatoes
3 mixed-colour peppers
1 x 1.5kg whole free-range chicken
1 heaped tablespoon smoked paprika
1 bunch of thyme (20g)

Tap For Method

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Preheat the oven to 200°C. Scrub the potatoes and chop into 3cm chunks. chop the peppers roughly the same size, removing the seeds and stalks. place it all in a large roasting tray and toss with 1 tablespoon of olive oil and a little sea salt and black pepper. Using a large sharp knife, carefully cut the chicken in half. drizzle with 1 tablespoon each of olive oil and red wine vinegar, then rub all over with the paprika and a pinch of salt and pepper. put the tray of veg on the bottom shelf of the oven, sit the chicken halves skin side up directly on the oven shelf above, then roast for 40 minutes.

When the time’s up, rub the thyme with a drizzle of olive oil. Pull out the tray of veg, give it a good shake, then strip and scatter over half the thyme. Lay the rest of the thyme sprigs on top of the chicken and roast for a final 5 minutes, or until everything is beautifully cooked through, then serve.