When it comes to the aroma of roasted chicken wafting through the kitchen, you know something magical is happening. The combination of paprika, juicy chicken, and colorful veggies creates a vibrant feast for both your eyes and taste buds. Each bite of this paprika-roast chicken with potatoes and peppers sings with flavor, bringing comfort and excitement to the dinner table.
Imagine gathering family and friends around the table, laughter mingling with the tantalizing scent of the meal cooking in your oven. This dish is perfect for cozy Sundays, festive gatherings, or any time you want to feel a little fancy without breaking a sweat. Let me take you through this delightful journey of preparation and enjoy a recipe that promises to impress while keeping things refreshingly easy.
Why You'll Love This Paprika-roast chicken with potatoes and peppers
- This incredible Paprika-roast chicken with potatoes and peppers transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Paprika-roast chicken with potatoes and peppers
Here’s what you’ll need to make this delicious Paprika-roast chicken with potatoes and peppers:
1.6 kg free-range chicken – Choose an organic free-range chicken for the best flavor and juiciness.
1 lemon, halved – Fresh lemon adds brightness and balances the rich flavors of the chicken.
Good quality olive oil – Use extra virgin olive oil for a more robust flavor that enhances the dish.
2 tsp smoked paprika – Opt for high-quality smoked paprika to give the chicken a lovely smoky flavor.
800 g large floury potatoes – Use fluffy potatoes like Maris Piper; they crisp beautifully in the oven.
2 large onions – Sweet onions add depth of flavor and caramelize wonderfully when roasted.
3 red peppers – Sweet red peppers provide a burst of color and flavor that complements the chicken and potatoes.
200 g chorizo – Spanish chorizo will inject a spicy kick and a savoriness that pairs beautifully with the chicken.
Chilli flakes (optional) – Add a pinch for extra heat if you like a bit of a kick in your dishes.
Handful fresh flatleaf parsley, finely chopped – Fresh parsley gives a pop of freshness and color, making the dish visually appealing.
How to Make Paprika-roast chicken with potatoes and peppers
Follow these simple steps to prepare this delicious Paprika-roast chicken with potatoes and peppers:
Step 1: Preheat your oven
Heat the oven to 200°C (180°C fan/gas 6). This high temperature is essential for perfectly crispy skin on the chicken.
Step 2: Prepare the chicken
Place the chicken in a large roasting tray, and don’t forget to tuck the halved lemons inside the cavity. Drizzle a generous amount of good olive oil over the skin, then sprinkle the smoked paprika along with some salt and pepper. Rub all these delicious ingredients into the chicken, ensuring every inch is well-coated.
Step 3: Chop the veggies
While the chicken starts roasting, slice the potatoes into 0.5 cm thick slices and quarter the onions. Remove the core and seeds from the red peppers and slice them into strips. Don’t forget to slice the chorizo into 2 cm pieces and toss them all into a large bowl.
Step 4: Toss the vegetables and chorizo
Drizzle the olive oil over the veggies and chorizo. Season generously with salt and pepper, and toss everything until evenly coated. If you fancy a bit of spice, add those chili flakes now.
Step 5: Roast together
After 35 minutes of roasting, carefully take the tray out and give the chicken a good baste with those tantalizing juices gathering in the pan. Spread the veggies and chorizo around the chicken, giving them a little toss to mix things up, and pop the tray back in the oven for about 45 minutes. Keep basting the chicken a couple of times to ensure it stays moist.
Step 6: Check for doneness
When the chicken is cooked through, the thickest part of the thigh should read 70°C on a digital thermometer, or you can pierce it with a skewer and see those juices running clear. Transfer the chicken to a carving board, and cover it with foil to rest for about 10-15 minutes.
Finish off by sprinkling the fresh parsley over the roast veggies and chorizo, and carve up that glorious chicken. Serve it all up with a generous drizzle of delicious cooking juices for the perfect finishing touch. Look forward to a feast that dances with flavor and brings smiles all around the table. Enjoy!
You Must Know About Paprika-roast chicken with potatoes and peppers
- This showstopping Paprika-roast chicken with potatoes and peppers delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Paprika-roast chicken with potatoes and peppers Cooking Process
Start by seasoning and roasting the chicken first to allow those juices to mingle. While it’s cooking, prep your veggies and chorizo. Once the chicken is baste-ready, add everything back into the oven for an easy one-pan meal.
Add Your Touch to Paprika-roast chicken with potatoes and peppers
Consider swapping the chorizo for spicy sausage or add seasonal veggies like zucchini or carrots for variety. You can even experiment with fresh herbs like thyme or rosemary for an aromatic twist on this classic dish.
Storing & Reheating Paprika-roast chicken with potatoes and peppers
Allow leftovers to cool completely, then store in an airtight container in the fridge for up to three days. To reheat, warm gently in the oven or on the stovetop until heated thoroughly to preserve the flavor and texture.
Chef's Helpful Tips for Paprika-roast chicken with potatoes and peppers
- This professional-quality Paprika-roast chicken with potatoes and peppers relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
It was one of those chilly Saturday evenings when I decided to impress my friends with this dish. Their wide-eyed expressions and second helpings made me realize this is the ultimate crowd-pleaser.
FAQs About Paprika-roast chicken with potatoes and peppers
What is Paprika-roast chicken with potatoes and peppers?
Paprika-roast chicken with potatoes and peppers is a delightful and hearty dish that combines juicy roasted chicken with flavorful, seasoned vegetables. The chicken is seasoned with smoked paprika and olive oil, infusing it with a rich, smoky flavor. Accompanied by tender potatoes and vibrant peppers, this one-pan recipe provides a beautiful balance of taste and texture. The addition of chorizo adds a spicy twist, making it perfect for special occasions or a cozy family dinner.
How can I customize my Paprika-roast chicken with potatoes and peppers?
Customizing your Paprika-roast chicken with potatoes and peppers is simple! You can substitute the chorizo for spicy sausage to tailor the flavor to your liking. Incorporating seasonal vegetables, such as zucchini or carrots, adds variety and color to the dish. For an aromatic twist, consider sprinkling fresh herbs like thyme or rosemary over the chicken before roasting. These simple modifications help create a dish that suits both your palate and seasonal bounty.
Can I prep Paprika-roast chicken with potatoes and peppers in advance?
Absolutely! You can prep the ingredients for Paprika-roast chicken with potatoes and peppers ahead of time. Simply season the chicken and chop the vegetables and chorizo. Store them separately in the fridge for up to a day. When you’re ready to cook, just pull everything together and follow the roasting instructions. This makes weeknight dinners much easier and allows the flavors to meld nicely before cooking.
What is the best way to store leftovers of Paprika-roast chicken with potatoes and peppers?
To store leftovers of Paprika-roast chicken with potatoes and peppers, let them cool completely before transferring to an airtight container. You can safely keep the leftovers in the fridge for up to three days. For reheating, use the oven or stovetop to warm everything gently, ensuring that the chicken and vegetables retain their delicious flavors and textures. Enjoy your leftovers just as much as the first serving!
Conclusion for Paprika-roast chicken with potatoes and peppers
In summary, Paprika-roast chicken with potatoes and peppers is a versatile and flavorful dish that is perfect for any occasion. With its smokiness from the paprika and the delightful addition of chorizo, it brings a unique twist to traditional roast chicken. By customizing the ingredients and following a straightforward cooking process, you can create a meal that not only satisfies the taste buds but also brings warmth to the dining table. Embrace this recipe for your next culinary adventure; it promises to be a delightful experience!
Paprika-Roast Chicken with Potatoes and Peppers
Ingredients
Equipment
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicken in a large roasting tray and place 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. Rub the chicken all over to mix the oil, paprika, and seasoning together. Roast on the middle shelf of the oven for 35 minutes.
- Meanwhile, cut the potatoes into 0.5 cm slices and cut the onions into quarters. Remove the core and seeds from the peppers, then slice into strips. Cut the chorizo into 2 cm slices and put it and the vegetables in a large bowl.
- Drizzle the vegetables and chorizo with olive oil. Add plenty of salt and pepper and toss to coat. Add a pinch of chilli flakes if using.
- After 35 minutes, carefully remove the roasting tray and baste the chicken with the juices gathering at the bottom of the tray. Add the vegetables and chorizo around the chicken, mix well, and return the tray to the oven for about 45 minutes. Baste the chicken once or twice during cooking and ensure the chorizo does not get too crisp.
- 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 it to a carving board to rest, covered with foil.
- Sprinkle the parsley over the vegetables and chorizo. Carve the chicken and serve with a spoonful of vegetables and chorizo, drizzled with some of the cooking juices.
