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Prep 15 minutes
Total 1 hour 35 minutes
Serves
US | Metric
Ingredients
  • 1.6 kg free-range chicken
  • 1 lemon, halved
  • 2 tsps smoked paprika
  • 800 g large floury potatoes, such as maris piper, unpeeled
  • 2 large onions, peeled
  • 3 red peppers
  • 200 g chorizo
  • Chilli flakes (optional)
Paprika-roast Chicken with Potatoes & Peppers Paprika-roast Chicken with Potatoes & Peppers

Paprika-roast Chicken with Potatoes & Peppers

Who doesn’t like a nice juicy bird on a Sunday?


Head down to your local butchers, pick you a nice chicken and give that classic English roast chicken a Spanish twist with my Paprika-roast chicken with potatoes, peppers and chorizo.



  1. Heat the oven to 180℃ . Put the chicken in a large roasting tray and put both lemon halves in the cavity. Pour enough olive oil over the chicken to coat it nicely, then sprinkle with the paprika and some salt and pepper. Give the chicken a good rub all over to mix the oil, paprika and seasoning together. Roast on the middle shelf of the oven for 35 minutes.
  2. Meanwhile, cut the potatoes into 0.5cm slices and cut the onions into quarters. Remove the core and seeds from the peppers, then slice into strips. Finally cut the chorizo into 2cm slices and put it and the vegetables in a large bowl.
  3. Drizzle the veg and chorizo with a good glug of olive oil. Add plenty of salt and pepper and toss to coat. Add a pinch of chilli flakes, if using.
  4. Once the chicken has had 35 minutes in the oven, carefully remove the roasting tray and baste the chicken with any juices that are gathering in the bottom of the tray. Tip the veg and chorizo around the chicken, give it all a good mix and put the tray back in the oven for about 45 minutes. Baste the chicken once or twice during cooking and don’t let the chorizo get too crisp.
  5. Once the chicken is cooked through (when the thickest part of the thigh reads 70℃ on a digital thermometer or the juices run clear when pierced with a skewer), transfer to a carving board to rest, covered with foil.
  6. Sprinkle the parsley over the veg and chorizo. Carve the chicken and serve with a spoonful of veg and chorizo, drizzled with some of the cooking juices.


I like to have some fresh baguette to mop up the juices from my plate and an ice-cold Spanish beer to go with the chicken.

Paprika-roast Chicken with Potatoes & Peppers

Who doesn’t like a nice juicy bird on a Sunday?


Head down to your local butchers, pick you a nice chicken and give that classic English roast chicken a Spanish twist with my Paprika-roast chicken with potatoes, peppers and chorizo.


favorite
print
rate
Prep 15 minutes
Total 1 hour 35 minutes
Serves
US | Metric
Ingredients
  • 1.6 kg free-range chicken
  • 1 lemon, halved
  • 2 tsps smoked paprika
  • 800 g large floury potatoes, such as maris piper, unpeeled
  • 2 large onions, peeled
  • 3 red peppers
  • 200 g chorizo
  • Chilli flakes (optional)
  1. Heat the oven to 180℃ . Put the chicken in a large roasting tray and put both lemon halves in the cavity. Pour enough olive oil over the chicken to coat it nicely, then sprinkle with the paprika and some salt and pepper. Give the chicken a good rub all over to mix the oil, paprika and seasoning together. Roast on the middle shelf of the oven for 35 minutes.
  2. Meanwhile, cut the potatoes into 0.5cm slices and cut the onions into quarters. Remove the core and seeds from the peppers, then slice into strips. Finally cut the chorizo into 2cm slices and put it and the vegetables in a large bowl.
  3. Drizzle the veg and chorizo with a good glug of olive oil. Add plenty of salt and pepper and toss to coat. Add a pinch of chilli flakes, if using.
  4. Once the chicken has had 35 minutes in the oven, carefully remove the roasting tray and baste the chicken with any juices that are gathering in the bottom of the tray. Tip the veg and chorizo around the chicken, give it all a good mix and put the tray back in the oven for about 45 minutes. Baste the chicken once or twice during cooking and don’t let the chorizo get too crisp.
  5. Once the chicken is cooked through (when the thickest part of the thigh reads 70℃ on a digital thermometer or the juices run clear when pierced with a skewer), transfer to a carving board to rest, covered with foil.
  6. Sprinkle the parsley over the veg and chorizo. Carve the chicken and serve with a spoonful of veg and chorizo, drizzled with some of the cooking juices.


I like to have some fresh baguette to mop up the juices from my plate and an ice-cold Spanish beer to go with the chicken.