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  • 2 fresh red chillies
  • 50 g softened butter
  • 1-2 t paprika
  • 1 freerange chicken
  • 2 T olive oil
  • Sea salt

Preheat the oven to 180°C. Blend fresh red chillies with softened butter, then fold in paprika.
Stuff the mixture into the pockets underneath the skin of free=range chicken.

Drizzle with olive oil, sprinkle with sea salt and roast for 1 hour 30 minutes, or until the juices run clear when pierced.

Remove from the oven and leave to rest in the pan for 5 minutes, then transfer to a large platter and serve with shoestring fries.

Browse more roast chicken recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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