Easiest Roasted Chicken With Vegetables
1 hr 20 min + optional marinatingServes 6
Spiced roasted chicken halves with potatoes, carrots and onion; paprika and yogurt marinade, finished until golden and crisp.
| prepPreheat oven to 200°C / 390°F | |||||
| 1 tbsp tomato paste | Spatchcock & butcher chicken | Mix marinade | Rub chicken, marinate 3–4 hrs or overnight | Arrange chicken & vegetables, cover with baking paper, roast 200°C / 390°F, 30–40 min | Remove paper, roast until skin golden & crisp |
| 1 tbsp red pepper paste | |||||
| 1 tbsp yogurt | |||||
| 1 tsp paprika | |||||
| 1 tsp red pepper flakes | |||||
| 1 tsp black pepper | |||||
| 1 tsp salt | |||||
| 4 cloves garlic, pureed | |||||
| 4–5 potatoes, cut into wedges | Toss vegetables with oil & seasonings | ||||
| 2 carrots, cut into wedges | |||||
| 1 onion | |||||
| 3 tbsp olive oil (for the marinade) | |||||
| 1 tbsp olive oil (for the vegetables) | |||||
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