Level up your Sunday roast game with this roast chicken and silverbeet bake

This one-pan roast chicken will beat any Sunday night blues.

Serves: 4

Ingredients:

1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle

1/3 cup (80ml) lemon juice

1 tsp smoked paprika, plus extra to scatter

1.6kg chicken, butterflied, patted dry with paper towel

500g (about 5) small desiree potatoes, halved

4 baby fennel, trimmed, halved lengthwise

1/2 bunch silverbeet, trimmed, cut into large pieces

1/2 tsp each cumin, fennel & coriander seeds, toasted, crushed

1 garlic bulb, halved width wise

10 thyme sprigs, bruised

Method:

1. Place the oil, lemon juice and paprika in a large bowl, season and whisk to combine. Add the chicken and turn to coat well. Marinate in the fridge for 1-2 hours, or if time permits, overnight.

2. Preheat oven to 220°C. Place the potatoes, fennel and silverbeet in a large oven tray and scatter with spices, garlic and thyme. Drizzle with extra olive oil, season to taste and toss to combine. Place chicken, skin-side up, on top of the vegetables and drizzle with remaining marinade. Season chicken skin.

3. Roast for 1 hour-1 hour 30 minutes until chicken is cooked and golden. Remove from the oven and rest for 15 minutes before scattering with extra paprika to serve.

Recipe credit: delicious

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