Spanish Paprika Chicken with Tomatoes

  • 13 Jan - 19 Jan, 2018
  • Mag The Weekly
  • Cookery


· 2tbsp olive oil

· 1 whole chicken cut into eight portions

· 750g potatoes, halved

· 1 red onion, peeled and cut into eight wedges

· 8 garlic cloves, skin on

· 750g cherry tomatoes

· 3tsp paprika

· 1 green capsicum, cut into chunks

· 1 yellow capsicum, cut into chunks

· 4 fresh oregano sprigs

· 1 lemon, finely zested

· 2tbsp balsamic vinegar

· 20 green Sicilian olives

· Flaked salt and pepper, to season


Preheat oven to 200°C fan-forced. Rub chicken with a tablespoon of olive oil and sprinkle over the paprika and season with salt and pepper. In a large baking tray, drizzle the remaining tablespoon of olive oil. Then layer potato, onion, garlic, tomato, capsicum, oregano and lemon zest. Season with salt and pepper and layer chicken on top. Bake for 30 minutes, then shake the pan to move juices around the dish. Stir through balsamic vinegar and add olives. Cook for a further 25 minutes and season to taste. Serve with a green salad and crusty sourdough bread.