Speedy Sunday roast chicken dinner
Ingredients: potatoes, peppers, salt, pepper, olive oil · 60 min cook time · 650kcal · ~₩17,800
Ingredients
500g potatoes, 2개 peppers, 1꼬집 salt, 1꼬집 pepper, 50ml olive oil, 1.5kg chicken, 1tbsp vinegar, 1tbsp smoked paprika, 1줄기 thyme
Instructions
1. Cut the potatoes and peppers into similar-sized pieces. Do not parboil the potatoes; leave the skin on.
2. Place the cut potatoes and peppers in a large pan or roasting tray. Season with a nice pinch of salt and pepper, then drizzle with a little olive oil to coat the seasoning.
3. Prepare the chicken paste: In a bowl, combine 1 tablespoon of vinegar, 1 tablespoon of olive oil, 1 tablespoon of smoked paprika, and a good pinch of salt and pepper. Mix well with your hands.
4. Spatchcock the chicken by carefully running a knife down its back. Open it out flat and rub the prepared paste all over the chicken, including the legs, breasts, wings, and underside.
5. Preheat the oven to 200°C. Lay the spatchcocked chicken on top of a rack or bars placed over the potatoes and peppers in the roasting tray.
6. Roast in the preheated oven for 45 minutes. Halfway through, give the potatoes and peppers a little shake.
7. After about 40 minutes of roasting, add fresh thyme to the hot fat in the tray for a last-minute flourish.
8. Return to the oven for another 5 minutes to allow the thyme to infuse.
9. Remove from the oven and serve immediately. Enjoy the juicy chicken, sweet peppers, and flavorful potatoes.
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