Paprika Roast Chicken with Tomato Bread and Peppers

• 1whole chicken, about 1.6kg
• 3peppers, any colours, cut into chunky strips
• 1red onion, cut into thick wedges
• 1courgette, coarsely grated
• 4garlic cloves, thinly sliced
• 400gcherry tomatoes
• 250gcrusty white bread, torn into 4cm pieces
• 3 tbspolive oil
• 2 tspsweet paprika
• 1 tbspred wine vinegar
• Fine salt, to taste
• Black pepper, to taste
• 15gbasil, leaves hand-torn into small pieces (optional)

Method

1. 1Heat the oven to 200°C/180°C fan/gas 6. Pat the chicken dry with kitchen paper so the skin can properly colour.
2. 2Tip the peppers, onion, grated courgette, garlic and tomatoes into a large roasting tin. Toss with 2 tbsp olive oil, 1½ tsp paprika, the vinegar, salt and black pepper.
3. 3Rub the chicken with the remaining 1 tbsp olive oil and ½ tsp paprika, then season it with salt and pepper. Sit it breast-side up among the vegetables, leaving the skin uncovered.
4. 4Roast for 50 minutes until the chicken skin is deeply golden and the peppers are starting to soften at the edges.
5. 5Scatter the torn bread around the chicken and turn it through the tomato juices. Roast for 30 minutes until the bread has crisp tips and the chicken is steaming hot throughout, with no pink at the thickest part of the leg; it should reach 75°C for 30 seconds if using a thermometer.
6. 6Lift the chicken onto a board and rest for 15 minutes until the juices settle. Return the roasting tin to the oven for 10 minutes until the bread is golden in places and has soaked up the tomato juices.
7. 7Spoon the tomato bread and peppers onto a warm platter, then carve the chicken and arrange it over the top. Scatter with the torn basil, if using.

Per serving

kcal

914

protein

59.7g

fibre

5.4g

carbs

46.7g

fat

55.8g