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: 2½–3 hours
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30 minutes
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20 minutes
Paprika-roasted chicken
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Paprika-roasted chicken
4
Easy
10 minutes
20 minutesIngredients
- 1 x 700 g free-range whole deboned chicken
- sea salt and freshly ground black pepper, to taste
- 2 cloves garlic, crushed
- 30 g butter, softened
- 2 t paprika
- pappardelle, cooked al dente, for serving
- sour cream, for serving
- caraway seeds, toasted, for serving
Method
1. Preheat the oven to 220°C. Season the chicken all over and smear the underside with garlic. Place skin-side up on a baking tray lined with baking paper.
2. Mix the butter with the paprika and spread over the skin. Roast for 20 minutes until charbrowned and tender. Allow to rest for 5 minutes.
3. Serve with the buttery juices and pasta moistened with sour cream and sprinkled with caraway seeds.
Cook's note: For a little Hungarian flourish, serve with pappardelle tossed with sour cream and sprinkled with pan-roasted caraway seeds.”