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Photo of Paprika and rosemary roasted chicken with romesco sauce by WW

Paprika and rosemary roasted chicken with romesco sauce

10
Points®
Total Time
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Serves
4
Difficulty
Moderate
Native to Spain, romesco sauce is made with nuts and capsicums. When matched with roast chicken, you’ll feel Spanish all over.

Ingredients

Whole chicken

630 g, (Buy 1.4kg)

Oil spray

1 x 3 second spray(s)

Fresh rosemary

12 g, 4 sprigs

Ground paprika

1½ tbs, (smoked)

Red capsicum

2 medium, quartered, seeded

Tomato(es)

1 medium, (roma), halved

Blanched almonds

⅓ cup(s), (55g)

Instructions

  1. 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.
  2. 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.

Notes

SERVING SUGGESTION: Enjoy with roasted kipfler potatoes and steamed broccolini.

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