Name: Paprika chicken
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 3 clove garlic, minced; 2 teaspoon smoked paprika; 2 teaspoon sweet paprika; 3 tablespoon olive oil; 1 1/2 teaspoon sea salt flakes; 1.6 kilogram chicken, butterflied; 12 brussels sprouts, trimmed; 1 kilogram baby potatoes, halved (or quartered if large); 1 spanish onion, cut into 8 wedges; 60 gram butter, melted; sea salt and cracked black pepper

Paprika chicken

There are few things more delicious that crispy skinned chicken, especially when it's perfectly spiced. This paprika blend is beautiful paired with crunchy golden roast potatoes for a warming dinner.

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Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

3 clove garlic, minced

2 teaspoon smoked paprika

2 teaspoon sweet paprika

3 tablespoon olive oil

1 1/2 teaspoon sea salt flakes

1.6 kilogram chicken, butterflied

12 brussels sprouts, trimmed

1 kilogram baby potatoes, halved (or quartered if large)

1 spanish onion, cut into 8 wedges

60 gram butter, melted

sea salt and cracked black pepper

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Place garlic, paprika, 2 tablespoons of olive oil and salt flakes into small bowl and stir to combine. Pour paprika marinade over butterflied chicken and rub into both sides to coat well.

3.Cut a 1cm deep cross in the base of each brussels sprout and place in baking dish. Add potatoes and onion wedges, drizzle with melted butter and remaining olive oil and season. Toss to coat. Place chicken skin side up in centre, on top of vegetables.

4.Roast in oven for 75 minutes until chicken is cooked through and potatoes are tender. Remove from oven, cut chicken into portions and serve with roasted vegetables, potatoes and pan juices.

How to butterfly a chicken: Place bird on chopping board. Simply cut out the backbone using kitchen scissors, turn over and press down to flatten. For a delicious, quick sauce, add 2 tablespoons of cream to the pan juices, stir to combine and serve with your roast.
Note

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