Paprika Roasted Chicken and Potatoes

Ingredients

• Red potatoes

  Flesh and skin, raw

  6 potato, medium or 1.28kg

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Paprika

  Spices

  1 ½ tbsp or 10g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Salt

  Table

  1 ½ tsp or 9g

• Garlic powder

  Spices

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken, meat and skin

  Broilers or fryers, raw

  1 whole chicken or 920g

Directions

1. Preheat the oven to 400°F. Roughly chop the potatoes and onion, then place them in a roasting pan.
2. In a small bowl, mix together the olive oil, smoked paprika, thyme, kosher salt, garlic powder, cayenne, and black pepper.
3. Toss the potatoes with half of the olive oil and spice mixture, then spread them evenly across the bottom of the pan.
4. Rinse the chicken with cold water and pat dry with paper towels. Place the chicken on top of the potatoes.
5. Rub the remaining oil and spice mixture all over the chicken, coating it evenly.
6. Bake for 65-80 minutes or until the chicken reaches an internal temperature of 165°F. Stir the potatoes halfway through cooking.
7. Let the chicken rest for 10 minutes before carving. Serve with roasted potatoes and pan juices if desired.

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