- 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
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.”