Name: Roast chicken with sweet paprika and root vegetables
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 2 tsp dried oregano, plus extra 2 tsp; 1 tsp sweet paprika, plus extra 1 tsp; 150g unsalted butter, softened; Sea-salt flakes and freshly ground black pepper, to season; 1.6kg whole chicken; 1 lemon, halved; 6 cloves garlic, smashed; 1 medium purple sweet potato, skin on, cut into 3cm rounds; 1 large fennel, cut in 4 lengthways, fronds reserved; 3 carrots, thickly sliced; 3 medium parsnips, halved lengthways; 2 large desiree potatoes, cut into 3cm rounds; 1/3 cup extra virgin olive oil; 150ml white wine or water; Lemon wedges, to serve

Roast chicken with sweet paprika and root vegetables

A roast to remember.

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Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Skip to Recipe

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

2 tsp dried oregano, plus extra 2 tsp

1 tsp sweet paprika, plus extra 1 tsp

150g unsalted butter, softened

Sea-salt flakes and freshly ground black pepper, to season

1.6kg whole chicken

1 lemon, halved

6 cloves garlic, smashed

1 medium purple sweet potato, skin on, cut into 3cm rounds

1 large fennel, cut in 4 lengthways, fronds reserved

3 carrots, thickly sliced

3 medium parsnips, halved lengthways

2 large desiree potatoes, cut into 3cm rounds

1/3 cup extra virgin olive oil

150ml white wine or water

Lemon wedges, to serve

Method

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

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.

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

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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Karen Martini’s roast lemon chicken

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

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