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  • 1 whole chicken
  • 1 lemon cut in half
  • Olive oil
  • 2 teaspoons smoked paprika
  • 4 medium potatoes, unpleed cut into ¼ inch slices
  • 2 medium onions, peeled, cut in half and sliced into ¼ inch half moons
  • 3 red peppers, deseeded and sliced into strips

Heat the oven to 200°C/180°C.

Start by cutting the potatoes into ¼ inch (0.5cm) slices and cut the onions into medium thick slices. Remove the core and seeds from the peppers, then slice into strips. Put it and the vegetables in a large bowl. Drizzle the vegetables with a good glug of olive oil. Add plenty of salt and pepper and toss to coat.

Place the vegetables at the bottom of a large roasting tin, spreading them out evenly, make room amongst the vegetables for the chicken.

Place the chicken on amongst the vegetables in the roasting tin, and put both lemon halves in the cavity. Pour enough olive oil over the chicken to coat it nicely, then sprinkle with the paprika and some salt and pepper. Give the chicken a good rub all over to mix the oil, paprika and seasoning together.

Roast on the middle shelf of the oven for 60-65 minutes, basting with cooking juices 3 times during the cooking time. If the top of the chicken starts to brown too quickly (check after 35 minutes) loosely tent the chicken with aluminium foil.
Once the chicken is cooked through (when the thickest part of the thigh reads 70°C on a digital thermometer or the juices run clear when pierced with a skewer), transfer to a carving board to rest, covered with foil.

Carve the chicken and serve with a spoonful of vegetables, drizzled with some of the cooking juices.