Add interest to a super simple roast chicken dish with a few spoonfuls of paprika and a scattering of olives.
- 2 tbsp olive oil
- 1 whole chicken cut into 8 portions
- 750 g kipfler potatoes, halved
- 1 red onion, peeled and cut into 8 wedges
- 8 garlic cloves, skin on
- 750 g truss or cherry tomatoes
- 3 tsp paprika
- 1 green capsicum, cut into chunks
- 1 yellow capsicum, cut into chunks
- 4 fresh oregano sprigs
- 1 lemon, finely zested
- 2 tbsp balsamic vinegar
- 20 green Sicilian olives
- flaked sea salt and pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C fan-forced.
Rub chicken pieces with 1 tablespoon of olive oil. Sprinkle over paprika and season with salt and pepper.
In a large baking tray drizzle remaining tablespoon of olive oil. Then layer potato, onion, garlic, tomato, capsicum, oregano and lemon zest. Season with salt and pepper. Layer chicken on top.
Bake for 30 minutes, then shake the pan to move juices around dish. Stir through balsamic vinegar and add olives. Cook for a further 25 minutes. Season to taste.
Serve with a green salad and crusty sourdough.
• Add the halved zested lemon to the bake along with the olives, if you like.
Photography by Brett Stevens. Styling by Ainsley Johnstone. Food preparation by Amber Fiori.