Paprika Roast Chicken

Serves 3-4

Ingredients:

4 tbsp olive oil

1 tbsp parika

1/4 tsp salt

1/4 tsp black pepper

3 springs rosemary

1 chicken

4 potatoes, peeled and quartered

3 medium onions, peeled and quartered

8 cloves garlic

Method:

1. In a small box, mis 1 tbsp of olive oil with paprika, salt and black pepper. Rub the mixture all over the chicken and uner the skin. Stuff the rosemary sprigs into the bird's cavity. Then place the chicken on a plate cover it and leave it in the refrigerator for at least two hours.
2. Remove the chicken from the fridge half an hour before roasting. Preheat oven to 180º
   
   C .
   
3. In a large bowl, toss the potatoes , onions and garlic with 3 tbsp of olive oil. You can throw in the garlic whole when its roasted. It can be easily squeezed out of its skin. Then transfer the mixture to a roasting tin.
4. Place the chicken on top of the vegetables, breast-side down and roast for an hour.
5. Then turn it breast-side up and roast for another 15 mins or till the skin turns crisp and golden.
6. Remove the chicken from the oven and let it rest for 10 mins before carving.