Paprika-roasted chicken

Paprika-roasted chicken

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Woolworths Villiera Sauvignon Blanc Chenin Blanc 2018
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

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.

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.”

Browse more chicken recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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