Jamie Oliver Paprika Roast Chicken

I wasn’t planning to roast a whole chicken last Thursday. It was a grey day, cold even though it shouldn’t have been. But I had a chicken, and I had paprika. And that’s pretty much how it started.

This Jamie Oliver Paprika Roast Chicken smells like a memory you forgot you had—something about woodsmoke and sunshine and being hungry in the best kind of way. The chicken goes crisp on top, hiding all that tender meat underneath. The peppers melt into themselves. The potatoes drink up everything that drips. It’s not fancy. It just works.

Ingredients Needed

• 1kg of potatoes—baby ones are good, but whatever’s in the cupboard
• 3 bell peppers, pick your colours. The weirder the mix, the better
• A whole free-range chicken, about 1.5kg
• One heavy-handed spoonful of smoked paprika
• A big handful of thyme. Fresh if you can get it
• Olive oil, a couple tablespoons
• Red wine vinegar, just a splash
• Salt and pepper. Generous amounts

How To Make Jamie Oliver Paprika Roast Chicken

1. First, heat the oven—200°C. It’s the only prep that never lets you down.
2. While that’s happening, scrub those potatoes like you’re annoyed at them. Chunk them up into something that feels hearty. Same for the peppers—rip out their guts, chop them around the same size. Throw everything in a big roasting tray. Olive oil. Salt. Pepper. Use your hands.
3. Take the chicken and cut it in half. This part’s primal—get a good knife and commit. Lay the halves out, skin side up, and baptize them with olive oil and vinegar. Then comes the paprika. Rub it in. More than you think you need. Salt. Pepper. Don’t worry if your hands look like you’ve been finger painting.
4. Now the setup—put the veg tray low in the oven. Sit the chicken halves directly on the rack above so they drip their story into the potatoes. Roast like this for 40 minutes.
5. After that, toss the thyme with a bit of oil. Shake the tray of veg so nothing feels left out. Strip half the thyme leaves and rain them down over everything below. The rest? Just lay it on the chicken like a crown. Back in for another 5 minutes. Or a little more. You’ll know.
6. Pull it all out when the skin has gone a proper deep gold and the kitchen smells like you might be a better cook than you really are.

Why I Love This Recipe

It’s messy. No pretence. It’s the kind of dinner that forgives you if you had a bad day or forgot the thyme until the last minute. I made this once with no expectations and ended up licking paprika oil off my knuckles. It’s that kind of meal.

Recipe Tips

• Dry the chicken like you’re prepping it for a runway. Damp skin = floppy skin.
• Thermometer helps. 75°C inside the meat and you’re golden.
• Let it rest. Like people, it needs a moment.
• Keep the potato chunks honest—no little bits that’ll burn too fast.
• Roasting it above the veg, Game changer. Trust me.

How To Store This Jamie Oliver Paprika Roast Chicken

• Room temp: Don’t push it—get it stored after a couple hours.
• Fridge: Airtight container. It’ll sit fine for about 3 days.
• Freezer: Cool it first. Then seal it up and freeze for a couple months. Thaw it slow.
• Reheating: Oven’s your best bet—180°C with foil, 20 minutes or so. Microwave works, but you’ll lose some magic. Pan-fry for best texture if you can.

Let’s Answer a Few Questions!

Can I swap the potatoes?
Yes. Whatever root veg you’ve got lying around. Sweet potatoes are lovely.

How do I know it’s cooked?
Thermometer’s your friend. Or stab the thick part and see if the juices run clear.

No fresh thyme—what now?
Dried thyme works. Use about a teaspoon. Won’t be the same but still tasty.

More veg in the tray?
Totally. Carrots, onions, whatever needs using. Just chop them like you mean it.

Marinate in advance?
Yes. Let it sit in the fridge with that paprika rub—it’ll thank you later.

Nutrition Facts (per serving)

• Calories: 465
• Carbs: 35g
• Protein: 30g
• Fat: 22g
• Sugar: 1.8g
• Fibre: 1.7g
• Sodium: 902mg

Try More Recipes:

• Jamie Oliver Eggplant Caponata
• Jamie Oliver Chicken Lasagne
• Jamie Oliver Corner Shop Curry