Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Crispy paprika chicken on top of peppers and potatoes

Crispy paprika spatchcock chicken

Sweet rainbow peppers, potatoes & fragrant thyme

Crispy paprika chicken on top of peppers and potatoes

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.


nutrition per serving

652

Calories


23.6g

Fat


5.4g

Saturates


6.6g

Sugars


1.1g

Salt


62.8g

Protein


40.2g

Carbs


5.8g

Fibre


of an adult’s reference intake


Recipe From

5 Ingredients Mediterranean

5 Ingredients Mediterranean

By Jamie Oliver

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tags

Recipes you may like

related features