Quick Sunday Roast Chicken Dinner
ID: 5afae481...
A speedy and delicious roast chicken dinner that can be fully cooked in just 45 minutes. By spatchcocking the chicken and roasting it directly on the oven rack over the potatoes and peppers, you get juicy chicken with crispy skin and deeply flavorful vegetables coated in chicken drippings.
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🍳 Cooking Flow
Chop potatoes and bell peppers, then season them with salt, pepper, and olive oil in a roasting pan. → Prepare a paste of vinegar, olive oil, smoked paprika, salt, and pepper. → Spatchcock the chicken by cutting out the backbone, then rub the paprika paste all over it. → Roast the chicken on the oven rack at 200°C with the vegetable pan positioned underneath for 40 minutes. → Add fresh thyme to the vegetables, spoon chicken drippings over them, roast for 5 more minutes, then carve and serve.
Cooking Steps
Brief Cooking Order
Chop potatoes and bell peppers, then season them with salt, pepper, and olive oil in a roasting pan. → Prepare a paste of vinegar, olive oil, smoked paprika, salt, and pepper. → Spatchcock the chicken by cutting out the backbone, then rub the paprika paste all over it. → Roast the chicken on the oven rack at 200°C with the vegetable pan positioned underneath for 40 minutes. → Add fresh thyme to the vegetables, spoon chicken drippings over them, roast for 5 more minutes, then carve and serve.
Introduction
A speedy and delicious roast chicken dinner that can be fully cooked in just 45 minutes. By spatchcocking the chicken and roasting it directly on the oven rack over the potatoes and peppers, you get juicy chicken with crispy skin and deeply flavorful vegetables coated in chicken drippings.
Step 1
Wash the potatoes and cut them into chunks without peeling. Place them directly into a large roasting pan.
Step 2
Cut the red and yellow bell peppers into pieces of the same size as the potatoes, and add them to the pan.
Step 3
Season the potatoes and peppers with a pinch of salt, black pepper, and a drizzle of olive oil, then toss to coat evenly.
Step 4
Make a seasoning paste on a large plate by mixing 1 tablespoon of vinegar, 1 tablespoon of olive oil, 1 tablespoon of smoked paprika, salt, and black pepper.
Step 5
Spatchcock the chicken by carefully cutting down the backbone to open the bird flat, which will reduce cooking time by 30% to 40%.
Ingredients List
Important Notes
Leaving the potato skins on saves prep time, adds a nutty flavor, and provides more nutrition.
Spatchcocking is the key technique to cook a whole chicken quickly and evenly.
Placing the chicken directly on the oven rack lets the skin crisp up beautifully while seasoning the roasting vegetables below with rich drippings.
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