Jamie Oliver: Paprika roast chicken
The British have held a deep affection for the Sunday roast since the 15th century when the dish became a symbol of religious and social importance.
Today, the meal is revered across many households for its simplicity and comforting aromas. It is also easy to adapt, as Jamie Oliver recently demonstrated on his cooking channel.
“Just a handful of ingredients will transform your Sunday roast with my paprika roast chicken,” he declared in the clip. “With a hack to reduce cooking time, buckle up, your Sundays are about to get revolutionised.”
The cook’s recipe calls for a generous amount of paprika, a medley of vegetables, and butter to get the super-crispy skin and flavour-packed juices.
Fans raced to the comments to share their thoughts. One wrote: “Made this for dinner this evening. Thank you Jamie Oliver for the inspiration! It was fantastic.”
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One kg potatoes
Three mixed colour peppers
One x 1.5kg whole free-range chicken
One heaped tablespoon of smoked paprika
One bunch of thyme.
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Preheat the oven to 200C. Scrub the potatoes and chop them into three-cm chunks. Chop the peppers at roughly the same size, removing the seeds and stalks.
Place it all in a large roasting tray and toss with one tablespoon of oil a little sea salt and black pepper.
Using a large sharp knife, carefully cut the chicken in half. Drizzle with one tablespoon each of olive oil and red wine vinegar, then rub all over with the paprika and a pink of salt and pepper.
Out the tray of veg on the bottom shelf of the oven, sit the chicken halves skin side up directly on the oven shelf above, then roast for 40 minutes.
When the time’s up, rub the thyme with a drizzle of olive oil. Pull out the tray of vegetables, give it a good shake, then strip and scatter over half the thyme.
Lay the rest of the thyme sprigs on top of the chicken and roast for a final five minutes, or until everything is beautifully cooked through, then serve.
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