Paprika Roast Chicken
Beautiful tender chicken with a smoky sweet finish, along with sweet garlic and soft tender, sometimes crispy onions.
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.
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.