Roast paprika chicken with orange and sweet potato
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Time to make:
1 hr (Hands-on time: 15 mins, Cooking time: 45 mins), plus 1 hr marinating
$3.85 per serve
(at time of publication)
Full ingredients list:
1/2 cup (125ml) fresh orange juice
1 teaspoon smoked paprika
1/2 teaspoon dried chilli flakes
1 teaspoon brown sugar
1 1/2 tablespoons Dijon mustard
8 (about 500g) chicken lovely legs
500g orange sweet potato, peeled, cut into 3cm chunks
2 medium zucchini, cut into thick batons
1 large orange, cut into 8 wedges
80g baby rocket
4 radishes, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1Combine 2 tablespoons of orange juice with paprika, chilli flakes, sugar and 1 tablespoon of mustard in a shallow glass or ceramic dish. Add chicken legs to dish, turn to coat well. Cover and set aside in the fridge to marinate for at least 1 hour.
Step 2Preheat oven to 180ºC. Drain chicken of excess marinade; place in a large roasting dish with the sweet potato. Bake for 45 minutes or until chicken is golden and cooked through, and sweet potato is tender. Add zucchini and orange wedges to roasting dish for the last 20 minutes of cooking time.
Step 3Meanwhile, place the excess marinade plus the remaining orange juice and mustard in a small saucepan and bring to the boil. Add the pan juices from the roast chicken. Simmer for 5–10 minutes or until reduced by half. Combine the rocket leaves and radishes.
Step 4Serve the chicken with zucchini, orange wedges and salad, and drizzle with the cooled sauce.
About this recipe
First published: September 2016