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
- 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.
- 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.
- 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