Paprika-roast chicken with potatoes and peppers
- August 2018
- Serves 4
- Hands-on time 40 min, oven time 1 hour 20 min, plus resting
You can’t go wrong with roast chicken, but when it incorporates the glorious colours and flavours of chorizo and fresh peppers, it raises the bar. Why keep it just for Sundays?
This recipe is by MasterChef 2017 contestant Richard Rodriguez who writes the food blog, Family Home Cook.
- Dairy-free recipes
- 30.3g (9.2g saturated)
- 49.9g (12.3g sugars)
When slicing the potatoes (step 2), slice a bit from one end of each potato and sit it flat on the chopping board. This will make it safer to slice thinly.
If the veg needs a bit longer to crisp up, put the tray back in the oven for 10-15 minutes while the chicken rests.
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