Paprika roast chicken

Paprika roast chicken

This is one of those recipes that looks mega impressive and is bursting full of spanish flavours but (shhh don’t tell anyone) literally takes 5 minutes of prep and requires zero brain power, which is okay with me. The chicken turned out juicy and succulent with a golden crispy skin and lots of smoky, sweet and slightly spicy overtones.

All you need is a chicken, some baby new potatoes, a handful of cherry tomatoes, a sprinkling of spice and a slash of olive oil. Writing out a recipe hardly seems necessary but here goes anyway…


1 medium chicken

3 tbsps olive oil

1 tbsp smoked paprika

1/2 tbsp garlic powder

1/2 tbsp dried thyme

1 tsp cayenne pepper

2 tsp salt

1 tsp black pepper

500g baby new potatoes

250g cherry tomatoes


Preheat your over to 200˚C. Rinse and pat dry your chicken and place in a large roasting tray. Mix all of the spices and seasoning together in a small mixing bowl and set aside. Use a basting brush and generously cover the entire chicken with a coating of olive oil, making sure to get into all the nooks and crannies. Sprinkle the spice mixture over the oiled chicken skin and use your hands to rub the mixture in. Throw the baby new potatoes into the bottom of the roasting tray so they surround the chicken.

Roast the chicken in the middle of your preheated over for 1 hour 30 mins (adjust according to the weight of your chicken), basting the skin with the pan juices several times. Throw the cherry tomatoes into the roasting dish for the last 20 minutes of cooking. The chicken is done when the juices run clear from a skewer inserted into the thickest part of the chickens thigh.

Serve with a big leafy green salad and some crusty bread to soak up the juices.

Serves 4

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