5 Ingredients Mediterranean
By Jamie Oliver
Crispy paprika spatchcock chicken
Sweet rainbow peppers, potatoes & fragrant thyme
1 hr
Not Too Tricky
serves 4
About the recipe
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.
Recipe From
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)
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.
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