Chicken

Baked paprika chicken with beetroot and carrots

Name: Baked paprika chicken with beetroot and carrots
Yield: 4
Ingredients: 1.6kg chicken, butterflied; ¼ cup (60ml) olive oil, plus extra to serve; Finely grated zest and juice of 1 lemon; 2 garlic cloves, crushed; 1 tbs smoked paprika; 1 bunch baby beetroot, trimmed, scrubbed, small leaves reserved; 2 bunches Dutch carrots, trimmed, scrubbed; 1 chorizo (180g), sliced into 1cm-thick pieces; 1 x 400g can chickpeas, drained and rinsed; 2 tbs sherry vinegar, plus 1 tbs extra; 150g baby spinach and rocket mix

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 18, 2018

“Marinate the chicken in the fridge overnight so it’s ready to go the next day” - Matt Moran.

1.6kg chicken, butterflied
¼ cup (60ml) olive oil, plus extra to serve
Finely grated zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbs smoked paprika
1 bunch baby beetroot, trimmed, scrubbed, small leaves reserved
2 bunches Dutch carrots, trimmed, scrubbed
1 chorizo (180g), sliced into 1cm-thick pieces
1 x 400g can chickpeas, drained and rinsed
2 tbs sherry vinegar, plus 1 tbs extra
150g baby spinach and rocket mix

Method

1.

Preheat the oven to 220°C. Line 2 large roasting trays with baking paper. Using a sharp knife, make several 5mm incisions in the thickest parts of the chicken to ensure even cooking. Place in one of the prepared roasting trays.
2.

Combine oil, lemon zest and juice, garlic and paprika in a bowl and season. Pour half the mixture over chicken and rub all over to coat. Marinate for 15 minutes or longer if time allows. Roast chicken, basting with cooking juices regularly, for 50 minutes or until golden and cooked through. Loosely cover with foil and leave to rest for 15 minutes.
3.

Place beetroot and carrots in other tray, pour remaining lemon and paprika mixture over vegetables, season and toss to coat. Cover with foil and roast for 30 minutes. Remove foil, scatter in chorizo and chickpeas, stir to combine and roast for a further 20 minutes or until golden and tender. Drizzle with vinegar and roast for a further 5 minutes. Cool for 15 minutes, then scatter with spinach and rocket mix, drizzle with extra oil and vinegar, and serve alongside chicken.