Paprika Mediterranean Chicken

Paprika mediterranean chicken is a delicious ONE PAN roast chicken dinner, where all the ingredients are cooked together for optimum flavour and served hot accompanied by a simple salad for a vegetable of your choice.

The chicken can be cooked either in a kitchen oven or an outside wood fire (pizza) oven.

20 minutes

1 hour +

180ºC

Ingredients

6-8 large chicken joints
1-2 tbsp smokey paprika powder
4 tbsp Extra Virgin Olive Oil
150ml white grape vinegar

- or cider vinegar
1 x 400g tin of chopped tomatoes
3 x whole bulbs garlic

- cut in half, left whole
Large handful of fresh basil leaves (approx 30g)

- torn
650g waxy potatoes

- peeled and cut into quarters
2 lemons

- rind strips and juice
Freshly ground black pepper
Sea salt
Garnish
Extra handful of fresh basil leaves

Instructions

Prepare chicken:
01 Place chicken joints into a large bowl and rub all over with paprika. Season well.
Prepare vegetables:
02 Remove peel from 2 lemons, and juice. Remove outer skin from garlic, cut in half. Peel, quarter and par boil the potatoes (i.e place into a pan of cold water, bring to the boil, cover, remove from the heat and and allow to sit for 10 minutes to partially cook. Drain well). Set aside.
Assemble to roast:
03 Using a large roasting tin, place par boiled potatoes and garlic. Top with the paprika chicken pieces, add lemon juice, vinegar and tin of chopped tomatoes.
Cook:
04 Place in a hot oven. After 30 minutes or so remove the chicken from the oven and scatter all the torn basil over everything. Push into the juices. Baste the chicken and replace back into the oven and roast until chicken is golden and potatoes roasted.
Serve:
05 Take to the table hot and enjoy with your favourite salad or vegetable.

Notes

Use waxy potatoes as they hold their shape whilst absorbing roasting juices. Small, firm new potatoes work well also. I leave the skin on the chicken for extra flavour but if you prefer, remove. Par boiling the potatoes ensures all is cooked at the same time.