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Roast chicken with sweet paprika and root vegetables

A roast to remember.
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4
20M
1H 10M
1H 30M

Take the hassle out of Sunday roast with this recipe from Karen Martini. Remember to rub the herb-and-spice butter under the skin of your chook and sprinkle more flavouring over the top for the ultimate roast chicken.

Ingredients

Method

1.

Preheat oven to 180°C fan-forced (200°C conventional).

2.

Mix oregano and paprika through butter. Season. Gently stuff butter under the skin of the chicken, all over. Put lemon halves and garlic in chicken cavity.

3.

Toss sweet potato, fennel, carrot, parsnip and potato in a large, wide roasting tray with extra virgin olive oil and season well.

4.

Sit chicken on top of vegetables in tray. Scatter over extra oregano and paprika. Pour white wine into tray. Roast, covered with foil, for 30 minutes. Uncover and roast for 40 more minutes. Remove tray from oven and let chicken rest for 10 minutes. Spoon tray juices over top of chicken and garnish dish with reserved fennel fronds. Serve with lemon wedges.

Roast chicken with sweet paprika and root vegetables

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