If you thought that a juicy roast chook ready in under an hour was impossible, give this easy version a try.
- 1.6 kg chicken
- 2 tsp smoked paprika
- 2 tsp thyme leaves
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 2 tbsp vegetable oil
- 4–5 large potatoes, scrubbed and cut into fat chips
- lemon wedges, to serve
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.
1. Preheat oven to 200°C (400°F).
2. Using kitchen scissors, cut down either side of the backbone of the chicken and discard the bone. Flatten the chicken and place in a baking dish skin-side up.
3. Combine the paprika, thyme, salt, pepper and oil. Brush some of the mixture over the chicken.
4. Place the potatoes in a baking tray lined with non-stick baking paper. Toss with the remaining paprika mixture. Bake the potatoes for 10 minutes then add the chicken to the tray and bake for 30 minutes or until the chicken is cooked through and the chips are crisp. Serve with the lemon wedges.