Spanish Paprika Chicken

Spanish Paprika Chicken

Serves 4  

Ingredients
    •   2 tbsp olive oil
    •   1 whole chicken cut into pieces
    •   500g kipfler potatoes or any roasting potatoes, halved
    •   1 red onion, peeled and cut into wedges
    •   10 garlic cloves, skin on
    •   750g truss tomatoes or cherry tomatoes or both
    •   3 tsp hot paprika
    •   1 tbsp chilli powder (optional)
    •   1 green capsicum, cut into chunks
    •   1 yellow capsicum, cut into chunks
    •   6 fresh thyme or oregano sprigs
    •   1 lemon, finely zested
    •   2 tbsp balsamic vinegar
    •   20 green Sicillian olives (small tub from local supermarket)
    •   Cracked sea salt and pepper, to season

Method 

1. Preheat fan forced oven to 180 degrees Celsius.

2. Rub chicken pieces with 1 tablespoon of olive oil. Sprinkle over paprika and chilli powder (optional) and season with salt and pepper.

3. In a large baking tray or roasting pan, drizzle remaining tablespoon of olive oil. Layer potatoes, onion, garlic, tomatoes, capsicums, thyme or oregano and lemon zest. Season with salt and pepper. Layer chicken pieces on top.
4. Bake for 30 minutes, shake the pan or drizzle the juices over the chicken. Stir through balsamic vinegar and add olives. Add a half zested lemon to the bake, on the side of tray (optional).
5. Cook for further 25 minutes. Season to taste.
6. Serve with bread and salad (optional).

Buen provecho!