This paprika roast chicken recipe is from Jamie Oliver's One: Simple One-Pan Wonders recipe book. There's loads of delicious looking recipes in it!
The recipe uses a mixture of skin on bone in chicken thighs and drumsticks...I had a couple of bags of chicken drumsticks in the freezer so decided to use them to make this recipe.
The chicken ends up beautifully tender with a smoky sweet finish. The sliced onions are delicious - some are tender and juicy having cooked in the red wine vinegar and some have lovely crispy edges. Finally, the garlic will easily squeeze out of their skins and be soft and sweet. A delicious combination!
Tips
- Chillies – be careful when eating the chillies…they may be pretty hot!!
- This paprika roast chicken recipe can easily be adapted if you’re cooking for less or more people.
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How to make this Paprika Roast Chicken
Ingredients
- 1kg mixed chicken thighs & drumsticks, skin on, bone in
- 2 large onions, finely sliced
- 8 cloves garlic
- 8 fresh bay leaves
- 2 tbsp red wine vinegar
- 8 fresh mixed-colour chillies, pricked all over
- salt and freshly ground black pepper
- 1 tsp smoked paprika, plus extra for dusting (optional)
- 1 tbsp runny honey
Instructions
- Preheat the oven to 180C fan/gas 6. Put the chicken into a large cold shallow casserole pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly.
- Add the onions to the pan along with the whole unpeeled garlic cloves and the bay leaves. Then add the chillies and red wine vinegar, season with salt and freshly ground black pepper and mix well.
- Make sure the chicken is skin side up, sprinkle over the paprika, then roast for 40 minutes. Drizzle the honey over the chicken, add an extra dusting of paprika, if you like, then return to the oven for a final 5 minutes, or until the chicken pulls easily away from the bone. Enjoy with shop bought or homemade crusty bread, or fluffy rice.
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Paprika Roast Chicken
Equipment
Ingredients
- 1 kg (2.2 lb) mixed chicken thighs & drumsticks skin on, bone in
- 2 large onions finely sliced
- 8 cloves garlic
- 8 fresh bay leaves
- 2 tbsp red wine vinegar
- 8 fresh mixed-colour chillies pricked all over
- salt and freshly ground black pepper
- 1 tsp smoked paprika plus extra for dusting (optional)
- 1 tbsp runny honey
Instructions
- Preheat the oven to 180C fan/gas 6. Put the chicken into a large cold shallow casserole pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly.
- Add the onions to the pan along with the whole unpeeled garlic cloves and the bay leaves. Then add the chillies and red wine vinegar, season with salt and freshly ground black pepper and mix well.
- Make sure the chicken is skin side up, sprinkle over the paprika, then roast for 40 minutes. Drizzle the honey over the chicken, add an extra dusting of paprika, if you like, then return to the oven for a final 5 minutes, or until the chicken pulls easily away from the bone. Enjoy with shop bought or homemade crusty bread, or fluffy rice.
Notes
- Chillies – be careful when eating the chillies…they may be pretty hot!!
- This paprika roast chicken recipe can easily be adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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