Chicken

Paprika roasted chicken with jalapeno corn salsa

Name: Paprika roasted chicken with jalapeno corn salsa
Yield: 4
Ingredients: 30.00 ml maple syrup; 20.00 ml sweet smoked paprika (pimenton); 25g unsalted butter, melted, cooled; 1.8kg whole chicken; 6 corn cobs, husks removed; 1 garlic clove, crushed; 60g jalapeno; 40.00 ml extra virgin olive oil; 1 bunch coriander leaves, finely chopped; Thinly sliced jalapeno (optional), to serve

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Never have a boring roast chicken again thanks to this recipe that's full of flavour and colour.

1 1/2 tbs maple syrup
1 tbs sweet smoked paprika (pimenton)
25g unsalted butter, melted, cooled
1.8kg whole chicken
6 corn cobs, husks removed
1 garlic clove, crushed
1/4 cup (60g) pickled jalapenos, finely chopped, plus 1 tbs pickling liquid
2 tbs extra virgin olive oil
1 bunch coriander leaves, finely chopped
Thinly sliced jalapeno (optional), to serve

Method

1.

Preheat oven to 190°C. Combine syrup, paprika and butter in a bowl. Season.
2.

Use poultry shears to halve the chicken down the backbone and breastbone. Place cut-side down on a baking tray lined with baking paper and brush over paprika mixture.
3.

Roast for 20 minutes, then place corn around chicken and roast for a further 30 minutes or until juices of the chicken run clear when the thickest part of a thigh is pierced.
4.

Allow corn to cool, then slice off kernels and combine with garlic, pickled jalapeno and liquid, oil and coriander. Season.
5.

Cut chicken pieces in half and serve with sliced jalapeno, if using.