Speedy roast chicken and chips

Love your roasts, but wish they didn't take so long? Try Donna Hay's express alternative
By Donna Hay
Speedy roast chicken and chips
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 1.6 kg chicken
  • 2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 4-5 large potatoes
  • lemon wedges, to serve


1. Preheat oven to 200C/180 fan/gas 6.

2. Turn the chicken breast-side down, then using kitchen scissors, cut down either side of the backbone of the chicken, cutting through the ribs. Remove the backbone. Flatten the chicken and place in a baking dish skin-side up.

3. Combine the paprika, thyme, salt, pepper and oil. Brush some of the mixture over the chicken. Place the potatoes in a baking tray lined with non-stick baking paper. Toss with the remaining paprika mixture. Bake the potatoes for 10 minutes then add the chicken to the tray and bake for 30 minutes or until the chicken is cooked through and the chips are crisp. Serve with the lemon wedges.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

Rate This Recipe