Spanish Style Whole Chicken

Liven up your roast chicken with this tasty marinade. A little twist on a tandoori style, its simple to do and takes one dry chicken to succulent and tasty. The smokey paprika gives a little heat, whilst lemon and garlic give the sweetness during roasting. Bay and saffron give a real depth of flavour and Spanish authenticity.

Ingredients

1.8kg/2kg Whole Chicken

1tbsp Smoked Paprika

1tbsp Spanish Olive Oil

Zest and Juice of a Lemon

Plenty of Freshly Cracked Pepper

Pinch of Saffron Strands

Head of Garlic

3 Bay Leaves

Method

To a bowl add the paprika, olive oil, pepper, saffron, lemon zest and juice. Stir until combined.

Chop the garlic head in half, then stuff the garlic and used lemon into the cavity. Prepare the chicken by slashing all over with a knife so the marinade will permeate into the meat.

Pour the marinade over the chicken, rub all over with clean hands to ensure even covering. Leave to one side for 30 minutes to 1 hour.

During this time preheat the oven to 180C. Cook tented with tin foil for around 1 hour, remove the foil and cook for a further 30-45 minutes. Rest the chicken under foil for 10-15 minutes before carving.