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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


  • 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


  • 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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