Spanish-Style Roast Chicken

Name: Spanish-Style Roast Chicken
Ingredients: 4 tablespoons butter; 2 teaspoons smoked paprika; grated zest of 2 lemons; 1 teaspoon dried oregano; 2 garlic cloves, peeled and grated; Salt and freshly ground black pepper; 1 (5-pound) whole chicken; 1 tablespoon olive oil; 2 red bell peppers, seeded and cut into 2-inch pieces; 2 red onions, peeled and cut into wedges; 2 tablespoons pitted black olives; 1 pound baby new potatoes; 1 cup cherry tomatoes; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 tablespoon olive oil

16 ingredients

17 steps

Ingredients

4 tablespoons butter
2 teaspoons smoked paprika
grated zest of 2 lemons
1 teaspoon dried oregano
2 garlic cloves, peeled and grated
Salt and freshly ground black pepper
1 (5-pound) whole chicken
1 tablespoon olive oil
2 red bell peppers, seeded and cut into 2-inch pieces
2 red onions, peeled and cut into wedges
2 tablespoons pitted black olives
1 pound baby new potatoes
1 cup cherry tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon olive oil

Directions

1

Preheat the oven to 425F.
2

Cut the butter into small pieces and place in a bowl.
3

Add the paprika, lemon zest, oregano and garlic and squish all the ingredients together until the butter is soft and everything is well incorporated.
4

Season the butter with salt and pepper.
5

Rub the butter all over the skin of the chicken and under the skin if you wish.
6

Place the bird in a deep roasting pan.
7

Drizzle the chicken with the olive oil and place in the preheated oven for 10 minutes before turning the oven down to 375F.
8

Remember to baste the chicken with the butter, some of which will have melted into the pan, every 20 to 30 minutes.
9

Make the roasted vegetables.
10

In a large bowl, combine all the vegetables and coat well in the paprika, oregano, salt and pepper and the olive oil.
11

Once the chicken has cooked for 40 minutes, take it out of the oven and scatter the veggies around the outside.
12

This will be a good time to baste the bird again and coat all the vegetables in the drippings.
13

Return the pan to the oven and cook for the remaining 45 minutes.
14

If the vegetables look as though they are overcoloring, put a sheet of foil over pan for the final 20 minutes of cooking.
15

When the time is up, check everything is cooked perfectly, then remove the chicken from the roasting pan and let rest for at least 10 minutes.
16

Keep the vegetables warm in a low oven.
17

Carve and serve with the vegetables and all the lovely pan drippings.