Paprika roast chicken with lemon recipe

  • Serves 4
  • 1 hr 20 mins
  • 600 calories / serving
  • Healthy
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  1. Preheat oven to 180C, 160'C fan, gas mark 4. Place the chicken in a roasting tin and squeeze over the lemon juice, putting the lemon shells inside the chicken cavity. Sprinkle with the paprika and season with a little salt and pepper.
  2. Peel and chop the potatoes and place around the chicken. Drizzle the potatoes with the oil and roast in the oven for 50 minutes, then add the red peppers to the pan and cook for another 20 minutes, or until cooked through and the chicken juices run clear when a skewer is inserted.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • whole Willow Farms chicken
  • 1 Suntrail Farms lemon
  • 1tsp paprika
  • 300g Redmere Farms potatoes
  • 1tbsp oil
  • 2 red peppers, deseeded and quartered
  • Energy 2495kj 600kcal 30%
  • Fat 38g 54%
  • Saturates 10g 50%
  • Sugars 3g 3%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 15.9g Protein 49.9g Fibre 2.2g

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