Herb, lemon and paprika coated chicken roasted with vegetables makes for the perfect tummy warming winter dinner.
4 whole chicken marylands, thigh and leg, skin on
40 grams butter, soft but not melted
1 teaspoon dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed
2 tablespoons plain flour
2 teaspoons finely chopped rosemary
2 teaspoons dried tarragon 1 teaspoon paprika
sea salt and freshly ground pepper
2 red onions, peeled
350 grams small waxy potatoes, scrubbed and halved
350 grams small Brussels sprouts, stem end trimmed
2 large tomatoes, quartered
1⁄2 cup black olives
juice 1 lemon
Preheat the oven to 200°C.
Vegetables: Cut the onions into wedges through the root. Place all the vegetables in a large baking tray and toss with olive oil, sea salt and freshly ground pepper.
Chicken: Combine the butter, tarragon, lemon zest and garlic in a bowl and season.
Using your fingers, gently lift the skin of each piece of chicken and spread the flesh with a quarter of the butter. Smooth the skin back over the meat.
Coating: Combine the flour, herbs and paprika in a shallow bowl and season.
Dust the chicken in the flour and place on top of the vegetables. Scatter the remaining flour/herb mix over the vegetables. Drizzle the chicken with a little olive oil and squeeze the lemon juice over everything.
Roast for 40-50 minutes, turning the vegetables halfway through cooking and basting the chicken with the pan juices. The juices from the chicken should run clear when the thickest part is pierced with a skewer.
To serve: Toss the vegetables together and transfer to a platter. Top with the chicken and serve with a cooked green vegetable or a salad.