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Pot-roast paprika chicken

If you’re feeling lazy to cook a traditional Sunday roast, try this pot-roast paprika chicken instead. It’s super easy to make, and whilst it’s roasting you can do other things or even go to pub for a drink!
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Resting Time 4 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium chicken
  • 2 celery sticks
  • 1 onion
  • 1 garlic
  • 4 baby carrot
  • 1 Knorr smoked chilli & tomato stock cube
  • 1 bay leaf
  • 1 Tbsp sweet paprika
  • Salt and pepper
  • 100 g green peas or beans
  • 500 ml water
  • 1 Tbsp olive oil

Method
 

  1. Preheat the oven to 170°C.
  2. Finely slice the celery, onion and garlic. Scatter these in a large, oven-proof pot.
  3. Put the chicken on top, and rub with oil. Place the carrots around the chicken. Pour the hot water over the chicken, then add the stock pot and the bay leaf.
  4. Dust the chicken with paprika and season with salt and pepper.
  5. Put the lid on and place the pot in the middle of the oven. Turn down the temperature to 160C and roast for about 2 hours.
  6. Take the pot out of the oven and check the legs with a skewer - if clear water comes out, the chicken is cooked through. Add the peas and bake for another 5 minutes.
  7. Serve warm with boiled potatoes or rice on the side.