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

Paprika and rosemary roasted chicken with romesco sauce

PersonalPoints™ per serving
Total Time
1 hr 35 min
20 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.


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


1 medium, (roma), halved

Blanched almonds

cup(s), (55g)


  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.


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