Speedy Roasted Chicken And Chips

Serves 4


  • 1.6kg chicken
  • 2 teaspoons smoked paprika
  • 2 teaspoons thyme leaves
  • 1 teaspoon sea salt flakes
  • ½ teaspoon cracked black pepper
  • 2 tablespoons vegetable oil
  • 4–5 large potatoes, scrubbed and cut into fat chips
  • lemon wedges, to serve


  1. Preheat oven to 200°C (400°F).
  2. Using kitchen scissors cut down either side of the backbone of the chicken and discard the bone.
  3. Flatten the chicken and place in a baking dish skin-side up.
  4. Combine the paprika, thyme, salt, pepper and oil. Brush some of the mixture over the chicken.
  5. Place the potatoes in a baking tray lined with non-stick baking paper.
  6. Toss with the remaining paprika mixture.
  7. Bake the potatoes for 10 minutes then add the chicken to the tray and bake for 30 minutes or until the chicken is cooked through and the chips are crisp.
  8. Serve with the lemon wedges.