Rosemary and paprika roast chicken

Rosemary and paprika roast chicken

What can be simpler than a sheet pan roast? For easy midweek suppers or Sunday roasts, this Rosemary and Paprika Roast Chicken is just the ticket. Marinated in rosemary, garlic, lemon and cumin and just enough chilli to warm things up, it couldn’t be simpler. That Nando’s bird is going to have to step it up a gear to keep up. Oven roasted with sticky red onions and a splash of white ’cause chicken loves wine loosen up those marmitey bits. This juicy roast chicken is basted with a herb butter just before serving.

Rosemary and paprika roast chicken

Marinating is key to getting flavour into the chicken so don’t negate this step. Overnight is best, but several hours will do if time is short. To speed up the cooking time, spatchcock the chicken, alternately, roast the chicken as you’d normally do but, increase the cooking time to 1 hour 15 minutes. To check if the chicken is cooked through, pierce with a skewer between the thigh and leg. The juices should run clear.

Dominant flavours are rosemary, paprika and chilli. I’ve added a drizzle of honey for to balance the heat. The herb butter is not essential but adds a nutty richness to the taste. I’ve also added red onions wedges to roast alongside. Rendering into a soft onion-like jam, they’re deliciously sticky served with the chicken.

To serve, you might like to try these roast sweet potatoes. For the perfect wine pairings, whether it’s chicken, fish or meat, visit Michael Olivier’s site for recommendations and expert advice.

Rosemary and paprika roast chicken

Rosemary and paprika roast chicken

Serves 4-6

For the marinade

1 garlic clove, bruised (crushed)
3 tablespoons olive oil
2 stems rosemary, de-stalked and finely chopped
zest and juice of 1 lemon (about 45ml)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried red chilli flakes
2 teaspoons honey
1/2 teaspoon salt
freshly cracked black pepper

1 free range chicken, spatchcocked
2 tablespoons olive oil
4 red onions, cut into wedges
1/3 cup dry white wine

Herb butter

generous handful of flat leaf parsley, finely chopped
several stems fresh thyme, de-stalked
2 tablespoons butter, melted
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
pinch of sea salt flakes

  1. To make the marinade, place all the ingredients in a bowl and stir to combine. Place the chicken on a wooden board with the breast-side facing down and the legs towards you. With a kitchen scissor or sharp knife, cut down on either side of the backbone. Remove the centre bone and turn the chicken over. Press down to flatten.
  2. Place the chicken in a non-metallic dish. Pour the marinade over and rub into the chicken. Cover and refrigerate for several hours or overnight.
  3. Preheat the oven to 200º C. To prevent sticking, I spray a roasting tin with non-stick spray or line with foil. Season the chicken on both sides with salt and pepper and place in the tin, skin side up.
  4. Drizzle 1 tablespoon olive oil over the onions and season with salt and freshly ground black pepper. Arrange the onions around the chicken. Add 3 tablespoons of water to the tray to prevent the marinade from burning.
  5. Roast for 30 minutes. Baste the chicken with the juices. Add the wine to the pan around the sides, not over the chicken. Return to the oven and continue to roast for another 20 minutes. To get a dark and crispy skin, grill for several minutes. Remove the chicken from the oven, cover with foil and rest for 10 minutes before carving.
  6. For the herb butter, place all the ingredients in small bowl and stir to combine. Brush liberally over the chicken. Any extra herb butter can be served on the side.

 

More easy and finger-licking chicken recipes:

Chakalaka marinated roast chicken

10 Minute pan fried Greek chicken breasts

Chinese mandarin chicken tray bake

 

 

11 Comments. Leave new

  • Caroline Heap
    5 October 2015 8:37 am

    HI Di

    Made you banana bread yesterday afternoon – I did not even get a chance to do the ganache before the family got “stuck in” it was gone within a couple of hours! Even without the choc topping it was a hit – this one will be a definite to do again- thanks x

  • Dianne Bibby
    6 October 2015 5:22 am

    Yes, this a an on-going problem in the banana bread saga. One has to be quick to secure your slice! I also make it without the ganache which makes it a great take to school treat for the girls.

  • Hi Di
    I am so thrilled to have come across your website. Each recipe I have tried has come out wonderfully. As a newbie in the kitchen your recipes have been great to follow and I look forward to the new ones each week. So thank you!!
    For you rosemary and paprika roast chicken recipe I was wondering if I could rather use chicken thighs and breasts instead of a whole chicken? And if so does the marinating and cooking time change?
    Thanks again for a great blog and have a great day!!

  • Hello Faye. You’re most welcome. So glad to hear you’re having success in the kitchen! You can definitely swap the whole chicken for pieces. I’d go with thighs and drumsticks rather than breast fillets as they tend to dry out more quickly when oven roasted. I’d leave the marinating for the same time period and roast the pieces for 40 – 45 minutes. Happy cooking!

  • Inm doing the chicken roast while the cricket vs. England is on.I,m confident that like all your tried and testedr recipes it will be awinner !Thanx Di.

  • If there an option to subsitute the Wine for something else ?

  • Hi Khatjia. Absolutely. Just replace the wine with a low sodium or light chicken stock.

  • Hi. You’ve got the best food blog!

  • Dianne Bibby
    8 June 2019 2:51 pm

    Thank you Melisentia! You’ve made my day.

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