Recipe | Ed Smith's Paprika Chicken with Romesco Sauce

This distinctly Spanish-influenced meal offers a triple hit of red pepper: the romesco sauce, the roast sweet peppers and, of course, the paprika. It’s a lip-smacking spread.

Just add some simple sweet greens alongside: asparagus, peas, fine or runner beans, or salad leaves. And if you enjoy the recipe you can find many more like it in Ed Smith's new book, Peckish.

Serves 4-6

Ingredients

• 1 medium–large chicken (1.5–2kg/3lb 5oz–4lb 8oz)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp garlic powder
• 1 tbsp sweet paprika
• 2 tsp dried oregano
• 6 tbsp extra virgin olive oil
• 6 red romano peppers
• 1 bulb garlic, cloves separated and squashed but unpeeled
• 40g (1½oz) skin-on almonds
• ½ tsp sherry vinegar, or to taste
• ½ tsp caster (superfine) sugar
• Flaky sea salt, to taste
  

For the potatoes

• 1.2kg (2lb 10oz) waxy potatoes, peeled and cut into 1–2cm (½–¾ in) dice
• 1 lemon, halved lengthways and thinly sliced
• 2 tbsp neutral cooking oil
• Sweet paprika, to taste
• Flaky sea salt, to taste

Method

1. Pat dry and spatchcock the chicken.
2. Using a pestle and mortar, grind together the cumin and coriander seeds with a generous pinch of salt. Combine with the garlic powder, paprika, oregano, and 3 tablespoons of the oil to make a loose paste.
3. Use one or two fingers to separate the skin from the breast and leg meat, beginning at the neck/wishbone end. Push and slide about 1 tablespoon of the spice paste between skin and flesh, reaching all the crevices you can. Use your hands to rub the remainder all over the bird. If you have time, let this marinate in the refrigerator for 2–24 hours. Remove from the fridge 1–2 hours before cooking.
4. Heat the oven to 230°C/210°C fan/450°F.
5. Arrange the peppers and garlic over the base of a medium-large roasting tin in which they can all fit in one layer (and which will also contain the whole bird). Drizzle with 1 tablespoon of olive oil and toss until lightly glossed. Lay the chicken on top, skin-side up. Roast high in the oven with 6–10cm (2½–4in) clearance (it will rise as it cooks) for 40 minutes (if 1.5–1.65kg / 3lb 5oz–3lb 10oz) or 45 minutes (if 1.7–2kg / 3lb 12oz–4lb 8oz).
6. At the same time, spread the potatoes and lemon slices over a low-sided roasting tin, ideally in one layer. Drizzle the oil all over and mix well. Place in the oven at the same time as the chicken, one shelf below. Shuffle them when you remove the chicken to rest it, removing them from the oven once they are golden all over (approximately 1 hour in total). Season generously with salt and a pinch or two of paprika.
7. Pierce the thickest part of the chicken breast and the thigh joint to check the juices run clear. If using a temperature probe, the breast meat should be 66°C/151°F (this will rise further when resting), and the legs more than 80°C/175°F. Cook for 5 minutes more if needed, or remove the bird and let it rest for 15 minutes.
8. While the chicken is resting, put half of the garlic (popped from their skins) plus 3 roasted pepper halves into a food processor. If the rest could take more time in the oven, return them; otherwise leave them in the warm tin. Add the almonds, vinegar, 2 tablespoons of olive oil, and the sugar, and whizz to a coarsely textured purée. Check for seasoning and add a little salt if needed, or perhaps a drop more vinegar.
9. Carve the chicken and arrange on a platter. Smoosh the remaining garlic into the red juices in the tin (discarding any papery skins) and pour this over the top of the chicken, with any excess served in a jug. Serve with the potatoes, the remaining roast peppers, the romesco sauce, and something bright and green (fine beans, peas, or a peppery salad).