Jamie Oliver Paprika Roast Chicken is made with potatoes, mixed-colour bell peppers, free-range chicken, smoked paprika, thyme, olive oil, and red wine vinegar. This easy Crispy paprika chicken recipe creates a flavorful and aromatic dinner that takes about 1 hour to prepare and can serve up to 4 people.
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🧡 Why You’ll Love This Paprika Roast Chicken Recipe:
- Flavorful and Aromatic: The smoked paprika and fresh thyme create a rich, savory flavor that makes the chicken and vegetables incredibly aromatic and delicious.
- Easy to Make: This recipe is quick and uses simple ingredients, perfect for a fast meal.
- Healthy: Fresh chicken, potatoes, and peppers make this dish nutritious and balanced.
- Crispy Skin and Juicy Meat: The method of cooking the chicken ensures crispy skin and juicy, tender meat that is full of flavor.
🍗 Jamie Oliver Paprika Roast Chicken Ingredients
- 1kg potatoes (new or baby potatoes)
- 3 mixed-colour bell peppers
- 1.5kg whole free-range chicken
- 1 heaped tablespoon smoked paprika
- 1 bunch of thyme (20g)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Sea salt and black pepper, to taste
🥘 How To Make Jamie Oliver Paprika Roast Chicken
- Preheat the oven to 200°C. Scrub the potatoes and chop them into 3cm chunks. Chop the peppers into roughly 3cm chunks, removing the seeds and stalks. Place the potatoes and peppers in a large roasting tray. Toss with 1 tablespoon of olive oil, a little sea salt, and black pepper.
- Using a large sharp knife, carefully cut the chicken in half. Drizzle the chicken halves with 1 tablespoon of olive oil and 1 tablespoon of red wine vinegar. Rub the chicken all over with the smoked paprika, and season with a pinch of sea salt and black pepper.
- Place the tray of vegetables on the bottom shelf of the oven. Sit the chicken halves, skin side up, directly on the oven shelf above the vegetables. Roast for 40 minutes.
- Rub the thyme sprigs with a drizzle of olive oil. Pull out the tray of vegetables and give it a good shake. Strip the leaves from half the thyme sprigs and scatter them over the vegetables. Lay the remaining thyme sprigs on top of the chicken.
- Roast everything for a final 5 minutes, or until the chicken is cooked through. Serve hot.
💭 Recipe Tips
- Dry the Chicken: Pat the chicken dry with paper towels before adding spices. This makes the skin crispy.
- Use a Thermometer: Check the chicken with a meat thermometer. It should be 75°C (165°F) inside.
- Rest the Chicken: Let the chicken rest for 10 minutes after cooking. This keeps it juicy.
- Cut Even Veggies: Cut the potatoes and peppers into equal pieces. This helps them cook evenly.
- Raise the Chicken: Put the chicken on the oven rack above the veggies. This makes the veggies tasty and keeps the chicken crispy.
🥗 What To Serve With Paprika Roast Chicken?
Paprika Roast Chicken pairs well with roasted potatoes, steamed broccoli, a green salad, and garlic bread. It also can be served alongside rice pilaf, roasted carrots, sautéed green beans, and mashed potatoes for a delicious meal.
🎚 How To Store Leftovers Paprika Roast Chicken?
- Refrigerate: Store the leftover roast chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the cooled chicken and vegetables in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Paprika Roast Chicken?
- In The Oven: Preheat the oven to 180°C (350°F). Place the chicken and vegetables in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until hot.
- In The Microwave: Place the chicken and vegetables on a microwave-safe plate. Cover and heat on medium power for 2-3 minutes or until hot.
- On the Stove: Heat a little oil in a pan over medium heat. Add the chicken and vegetables, cover, and heat for 5-10 minutes, stirring occasionally until hot.
FAQs
Can I Use Different Types Of Potatoes?
Yes, you can use any type of potato for this recipe. Baby potatoes, new potatoes, or even sweet potatoes will work well.
How Do I Know When The Chicken Is Cooked?
The chicken is cooked when the internal temperature reaches 75°C (165°F). You can use a meat thermometer to check this. The juices should run clear, and the meat should be white, not pink.
Can I Use Dried Thyme Instead Of Fresh Thyme?
Yes, you can use dried thyme if you don’t have fresh thyme. Use about 1 teaspoon of dried thyme in place of the fresh thyme.
Can I Add Other Vegetables To The Roasting Tray?
Yes, you can add other vegetables like carrots, onions, or zucchini. Just make sure to cut them into similar-sized pieces so they cook evenly.
Can I Marinate The Chicken Beforehand?
Yes, marinating the chicken with the paprika, olive oil, and vinegar mixture for a few hours or overnight will enhance the flavor.
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Jamie Oliver Paprika Roast Chicken Nutrition Facts
- Calories 465
- Total Fat 22g
- Saturated Fat 9.5g
- Trans Fat 0.5g
- Cholesterol 210mg
- Sodium 902mg
- Potassium 366.8mg
- Total Carbohydrates 35g
- Dietary Fiber 1.7g
- Sugars 1.8g
- Protein 30g
Jamie Oliver Paprika Roast Chicken
Description
Jamie Oliver Paprika Roast Chicken is made with potatoes, mixed-colour bell peppers, free-range chicken, smoked paprika, thyme, olive oil, and red wine vinegar. This easy Crispy paprika chicken recipe creates a flavorful and aromatic dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 200°C. Scrub the potatoes and chop them into 3cm chunks. Chop the peppers into roughly 3cm chunks, removing the seeds and stalks. Place the potatoes and peppers in a large roasting tray. Toss with 1 tablespoon of olive oil, a little sea salt, and black pepper.
- Using a large sharp knife, carefully cut the chicken in half. Drizzle the chicken halves with 1 tablespoon of olive oil and 1 tablespoon of red wine vinegar. Rub the chicken all over with the smoked paprika, and season with a pinch of sea salt and black pepper.
- Place the tray of vegetables on the bottom shelf of the oven. Sit the chicken halves, skin side up, directly on the oven shelf above the vegetables. Roast for 40 minutes.
- Rub the thyme sprigs with a drizzle of olive oil. Pull out the tray of vegetables and give it a good shake. Strip the leaves from half the thyme sprigs and scatter them over the vegetables. Lay the remaining thyme sprigs on top of the chicken.
- Roast everything for a final 5 minutes, or until the chicken is cooked through. Serve hot.
Notes
- Dry the Chicken: Pat the chicken dry with paper towels before adding spices. This makes the skin crispy.
- Use a Thermometer: Check the chicken with a meat thermometer. It should be 75°C (165°F) inside.
- Rest the Chicken: Let the chicken rest for 10 minutes after cooking. This keeps it juicy.
- Cut Even Veggies: Cut the potatoes and peppers into equal pieces. This helps them cook evenly.
- Raise the Chicken: Put the chicken on the oven rack above the veggies. This makes the veggies tasty and keeps the chicken crispy.