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Now that summer is here, many people will be spending more time outside and are reluctant to have to spend ages huddled over a hot stove to make a home-cooked dinner.
However, Jamie Oliver’s paprika chicken dinner with crispy potatoes and colourful peppers takes less than five minutes to prepare before you throw it in the oven to cook for an hour.
Not only is this recipe quick and easy but it only requires five ingredients to make as Jamie has has a simple cooking technique to make this dinner delicious.
On his website, Jamie said: “Roasting chicken directly on the oven bars means you get super-crispy skin and all the tasty juices rain down onto the lucky veg below.”
All you have to do is place the roasting tray at the bottom of the oven and the chicken on a rack on top and you will create a mouthwatering meal without any fuss or taking too much time.
Method
Preheat the oven to 200C, then thoroughly wash the potatoes, cut them into three-centimetre chunks and also chop up the peppers to roughly the same size.
Place the potatoes and peppers in the large roasting tray, season with salt and pepper and pour in one tablespoon of olive oil.
Toss the potatoes and peppers with a spoon until everything is evenly coated. Then, use a large sharp knife to carefully cut the chicken in half.
In a bowl, combine one tablespoon of olive oil, one tablespoon of red wine vinegar, and one heaped tablespoon of paprika with a pinch of salt and pepper.
Rub the paprika mixture all over the chicken. Place the tray full of potatoes and pepper on the bottom shelf of the oven, and sit the chicken halves skin side up directly on the oven shelf above.
Roast the chicken, potatoes and pepper for 40 minutes until everything is fully cooked and sizzling.
When the time is up, mix together the thyme leaves with a drizzle of olive oil and scatter half of the leaves in the baking tray.
Scatter the remaining thyme leaves on top of the chicken and roast for a final five minutes, then your tasty paprika chicken dish is ready to serve up.
