Ingredients* 2 tbsp paprika
* 2 tbsp light muscovado sugar
* 4 large baking potatoes , unpeeled, cut into chunky wedges
* 3 tbsp sunflower oil
* 1 free range chicken , about 1.5kg/3lb 5oz
Handy HintCut your pots very chucky otherwise thewy will burn, in fact i do mine as i wold roast pots, par boil and roast for 1 hour.
Method1. Heat oven to 190C/fan 170C/gas 5. In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.
2. Roast undisturbed, for 1 hr 20 mins. Remove the chicken, set aside to rest for 20 mins, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.
Always leave your chicken to rest for at least 15 mins before carving. This will give you a juicy chicken that is a lot easier to carve. For a more succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting. Don't worry about turning or basting your chicken as it roasts. Yes, these can give good results, but are fiddly for the beginner, plus every time you open the oven you lose heat.
The golden rule to roast chicken...
1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn't matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.
765 kcalories, protein 52g, carbohydrate 45g, fat 43 g, saturated fat 11g, fibre 3g, sugar 9g, salt 0.46 g