Chicken with paprika and rosemary

Recipe from: 2/11/1993 12:00:00 AM
Ingredients 7
Servings 1
Minutes 10 min + chilling ti


Serving Change
  • 8
    chicken pieces OR 1 whole chicken, cut into 8 pieces, skin and most of the fat removed if desired
  • 60
  • juice and rind of half a lemon
  • 10
  • 5
    lemon pepper
  • 5
    dried or 15 ml fresh rosemary
  • salt and black pepper


10 min + chilling ti
Preheat the oven to 180 ºC (350 ºF). Arrange the chicken pieces in a flat ovenproof dish. Mix the remaining ingredients, except the salt and black pepper and brush over the chicken pieces, ensuring they are entirely covered. Chill in the fridge for half an hour. Season the chicken with salt and black pepper and cover with aluminium foil. Bake for about 1 hour or till done. Remove the aluminium foil cover and bake for another 30 minutes uncovered or till the chicken is well- browned. Brush the chicken with the sauce every now and then. Serve with baked potatoes and vegetables. Serves 4-6.

Read more on: poultry  |  roast


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