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Jamie Oliver Paprika Roast Chicken

Jamie Oliver Paprika Roast Chicken
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Jamie Oliver Paprika Roast Chicken is a whole chicken coated in a paprika-based spice rub, then oven-roasted until the skin is crisp and the meat tender.

It combines dry seasoning, high-heat roasting, and proper resting for optimal results.

Ingredients

Scale

Serves 6

    • 1 whole chicken (1.5–1.8 kg)

    • 2 tbsp olive oil

    • 2 tsp smoked paprika

    • 1 tsp sweet paprika

    • 2 cloves garlic (crushed)

    • 1 tsp dried thyme or oregano

    • Salt and freshly ground black pepper

    • 1 lemon (halved)

    • 1 onion (quartered)

Optional:

    • ½ tsp chilli flakes

    • Fresh parsley for garnish

    • Potatoes or carrots for roasting

Instructions

Step 1: Prepare the Chicken Properly

Preheat oven to 200°C.

Pat the chicken dry thoroughly with kitchen paper.

Dry skin is essential for crispiness.

Step 2: Make the Paprika Rub

In a small bowl, mix olive oil, smoked paprika, sweet paprika, garlic, thyme, salt, and pepper.

Rub the mixture evenly over the entire chicken, including under the skin where possible.

This ensures deeper flavour penetration.

Step 3: Stuff for Aroma

Place lemon halves and onion quarters inside the cavity.

These release moisture and aroma while roasting.

Step 4: Roast at High Heat

Place chicken breast-side up in a roasting tray.

Roast for 1 hour to 1 hour 15 minutes, depending on size.

Baste once halfway through with pan juices.

Chicken is done when internal temperature reaches 75°C and juices run clear.

Step 5: Rest Before Carving

Remove from oven and cover loosely with foil.

Rest for 15 minutes before carving.

Resting redistributes juices and keeps meat tender.

Find it online: https://jamieolivereats.uk/paprika-roast-chicken/