Is there anything better than a Sunday Roast? We’ve spiced it up and taken it to the next level with our Paprika Chicken with Olives and Potatoes! 👌

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

METHOD
Preheat oven to 180C, par boil new potatoes for 5 mins in salted water & 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 1.25kg whole chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 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.