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Paprika Baked Chicken and Vegetables

With Simon Holst

Paprika Baked Chicken and Vegetables

Prep Time: 15 mins
Cook Time: 45 mins
Serves: 6-8
Cost per serve: $3

This is a really useful recipe! The coating mixture can be made ahead then stored in an airtight container, then used to almost instantly transform 'plain' chicken pieces into something quite delicious.

6-8 cups cubed root vegetables (choose a selection from: Agria potatoes, orange kumara, pumpkin, carrots, parsnip, beetroot etc.)
3-4 Tbsp oil or melted butter
1-1.5kg chicken thighs or drumsticks

Coating Mixture
1/4 cup plain flour
2 tsp paprika
2 tsp mild curry powder
2 tsp garlic salt
2 tsp caster sugar

To make the coating, measure the first five ingredients into a small bowl or screw top jar, then stir or shake to combine.
To cook: Preheat the oven to 200C. Line two shallow baking trays with foil or baking paper.
Place the vegetables in a large supermarket bag.
Add about 3 Tbsp of garlic infused or plain olive oil then toss the mixture together. (It is amazing how little oil is required to lightly coat all surfaces.)
Sprinkle in about 3-4 tsp of seasoning mix (see below) and toss the vegetables again.
Lastly, add the rosemary leaves (if using) and mix again.
Tip into one of the roasting pans, then cook at 200C for 40-60 minutes.
Brush or spray all sides of the chicken with oil or melted butter melted, then dust them liberally with the coating mixture, turning them so all sides are covered.
Place the tray in the oven and bake drumsticks for 30-35 minutes, turning once after 15 minutes, or, thighs for 40-45 minutes turning after about 20 minutes.

(Broadcast: 11 June 2012)