Paprika and rosemary roasted chicken with romesco sauce
PersonalPoints™ per serving
1 hr 35 min
1 hr 15 min
Native to Spain, romesco sauce is made with nuts and capsicums. When matched with roast chicken, you’ll feel Spanish all over.
630 g, (Buy 1.4kg)
1 x 3 second spray(s)
12 g, 4 sprigs
1½ tbs, (smoked)
2 medium, quartered, seeded
1 medium, (roma), halved
⅓ cup(s), (55g)
- Preheat oven to 220°C or 200°C fan-forced. Rinse chicken cavity in cold water, then pat dry. Insert sprigs and tie legs together with string. Lightly spray with oil, sprinkle with 1 tablespoon paprika and season with salt and pepper. Place on a large baking tray. Line another tray with baking paper and place capsicums and tomato on it. Bake both trays for 30 minutes, then remove vegetables and cool. Bake chicken for a further 45 minutes or until browned and cooked.
- Remove skin from capsicums and tomato and place in a food processor with almonds and remaining paprika. Process until smooth, then serve sauce with roast chicken.
SERVING SUGGESTION: Enjoy with roasted kipfler potatoes and steamed broccolini.