• Feel Good
  • 20th Oct 2021
  • 0
  • 1 minutes

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


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



  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.
  1. 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.
  1. 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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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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