Rosemary and paprika roast chicken

Marinated in fragrant rosemary, garlic, lemon and cumin with just a touch of chilli to give it some heat.
recipe, roast, chicken
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Recipe from: 5 October 2015
Preparation time: 30 min
Cooking time: 50 min


  • 1
    garlic clove, bruised (crushed)
  • 3
    olive oil
  • 2
    stems rosemary, de-stalked and finely chopped
  • zest and juice of 1 lemon (about 45ml)
  • 1
    ground cumin
  • 1
    smoked paprika
  • 1/2
    dried red chilli flakes
  • 2
  • 1/2
  • freshly cracked black pepper
  • 1
    free range chicken, spatchcocked
  • 2
    olive oil
  • 4
    red onions, cut into wedges
  • 1/3
    dry white wine
  • generous handful of flat leaf parsley, finely chopped
  • several stems fresh thyme, de-stalked
  • 2
    butter, melted
  • 1
    extra virgin olive oil
  • 1
    lemon juice
  • pinch of sea salt flakes
Servings: Change Serving



Preheat the oven to 200º C.

To make the marinade, place all the ingredients in a bowl and stir to combine. Place the chicken on a wooden board with the breast-side facing down and the legs towards you. With a kitchen scissor or very sharp, smooth bladed knife cut down on either side of the backbone. Remove the centre bone and turn the chicken over. Press down on the centre to flatten.

Place the chicken in a non-metallic dish. Pour the marinade over and rub into the chicken. Cover and refrigerate overnight. I usually turn the chicken over half way through the marinating period so that the flavour penetrates evenly.

To prevent sticking, I spray the baking tray with non-stick cooking spray. You can also line it with parchment paper or foil if you’re not big on washing up! Season the chicken with sea salt on both sides and place on the tray, skin side up.

Drizzle the onions with 1 tablespoon extra virgin olive oil and a generous pinch of salt and freshly ground pepper. If you’re not avoiding sugar, add 1 teaspoon brown sugar which’ll give help to caramelise the onions. Scatter the onions around the chicken. Add 3 tablespoons of water to the tray to prevent the marinade from burning.

Roast for 30 minutes. Spoon the pan juices over the chicken. Pour the wine into the pan around the sides, but not over the chicken. Return to the oven and continue to roast for another 20 minutes. To get a dark and crispy skin, grill for several minutes. Remove the chicken from the oven, cover with foil and rest for 10 minutes before carving.

For the herb butter, place all the ingredients in small bowl and stir to combine. Brush liberally over the chicken. Any extra herb butter can be served on the side.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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