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Paprika Chicken with Olives & Potatoes

Paprika Chicken with Olives & Potatoes

Upgrade everyone's favourite roast with the smoky, sweet flavour of Paprika from Pons and add extra flavour with these black empeltre olives.
Course Main Dish

Ingredients
  

  • 1 kg small new potatoes par boiled
  • few Garlic cloves to stuff cavity
  • 1.25 kg whole chicken leave 30mins per 500g of weight for cooking time
  • Pons Green Olive Oil
  • Tasman sea salt smoked
  • Pons sweet paprika flakes
  • 1 brown onion halved
  • SIMON JOHNSON Empeltre Olives

Instructions
 

  • Preheat oven to 180C. Par-boil potatoes for 5 mins in salted water – drain & set aside on roasting tray.
  • Stuff cavity of chicken with the garlic cloves.
  • Place chicken onto roasting tray with potatoes, drizzle skin with olive oil and season with a generous amount of sea salt.
  • Sprinkle paprika flakes over the chicken, covering top, bottom and crevices. Rub into the skin to ensure it is evenly coated all over.
  • Add brown onion pieces and scatter olives around the chicken & potatoes.
  • Roast in the oven for 1 to 1:25hr depending on the size of your chicken. (As a guide, a whole chicken takes about 30 minutes per 500g of weight to cook in a pre-heated oven at 180°C).
  • Once cooked, cover chicken with foil & set aside for 5-10 mins to rest before carving.
  • (Optional) spoon the chicken with juices from the pan and sprinkle with more paprika flakes prior to serving.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.