Tuesday, 19 March 2013

Paprika and Honey Marinaded Chicken

I've been sitting on this recipe for months. I first made this back in December, but was in the middle of a blogging slump so it just sat on my camera, waiting for me to write it up. If you make it in advance, it's a reasonably quick and very delicious weekend meal. The lovely smokey warmth of the paprika infuses the chicken while the honey adds a subtle sweetness.

It is basically comfort food. Smokey warmth and tender chicken that falls off the bone. Perfect for cold, rainy, so-called "spring" days when all you want to do is curl under a duvet, watch the rain fall against the window panes, and huddle up under a blanket while watching old films.


 Ingredients (Serves 2):
1 spatchcock chicken or two half chicken pieces
125 ml olive oil
125 ml lemon juice
3 garlic cloves
2 tablespoons honey
1 dsp smoked paprika
1 dsp mixed herbs

Method:
In a mixing bowl, add the olive oil, lemon juice, honey, smoked paprika and mixed herbs and crush in the garlic. Mix together until well combined, then place the chicken skin side down in a roasting tray and pour the marinade over the chicken.

Marinade the chicken for at least an hour at room temperature, or alternatively, cover and place in the fridge for up to 24 hours. Bring to room temperature before roasting.

Preheat the oven to 180°C, flip the chicken so the skin faces upwards, baste, cover the roasting tray with foil and then roast for 45 minutes. After 45 minutes, remove the foil, baste the chicken and cook uncovered for 15 minutes. Recover and leave to stand for 5 minutes, then serve. I served this with a cous cous, butternut squash and tarragon salad, which was delicious. 

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