This paprika roast chicken recipe is a spicy twist on a traditional Sunday roast. I love creating delicious recipes that are a healthier take on family favourites. This quick and easy dish uses handy shortcuts like dried herbs and spices. It’s more nutritious than a regular roast because it’s lower in saturated fat and salt – less than 300kcal in a serving!
Preparation time: 10 minutes
Cooking time: 45-50 minutes
2 tbsp olive oil
1 heaped tbsp garlic pepper
2 tsp thyme
2 tsp paprika
1 tbsp parsley
3.5lb (1kg 575g) whole chicken on the bone, skinless
1 lemon, halved
1 large onion, cut into thin wedges
1 tbsp balsamic vinegar
- Preheat the oven to 180C, 375°F, Gas Mark 5. Take enough kitchen foil to be able to line a roasting tin and completely seal the chicken. Place the skinned chicken into the foil- lined tin and score the chicken to allow the flavours to penetrate.
- Make a paste with the oil and all the herbs and spices, and rub this paste over the chicken. Stuff the lemon halves into the cavity and place the onion wedges around the chicken.
- Mix the balsamic vinegar with 100ml of water and pour this over the onions. This will create a light gravy and keep the chicken moist during cooking.
- Roast for about 30-40 minutes, till the juices run clear. Baste and leave to brown uncovered for a further ten minutes or so. Allow to rest for about 15 minutes and serve the chicken smothered in the balsamic and onion juices.
|Nutrient||Per portion||Per 100g|
|Of which saturated fat/g||2.2||0.8|
|Of which sugar/g||3.5||1.3|