Ingredients

Method

• 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

Ingredients

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.”

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