About this recipe:This recipe is fast and delicious and can be easily adjusted according to the size of the chicken and your personal taste. You can make it even faster if you keep your spices together in a jar or resealable bag to use in a pinch.
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Method Prep:10min › Cook:45min › Ready in:55min
Butterfly your chicken by placing it breast down on a cutting board and cutting all along the backbone with kitchen shears, first one side, then the other. Freeze the backbone to use in soups or stews.
Place your chicken on the cutting board breast side up and placing both hands on the middle of the breasts, press down, pushing your body weight down on the bone
Remove all excess fat, cutting out pieces of skin and leaving just enough of the skin to cover the chicken lightly. The skin will prevent the chicken from getting too dry or sticking to the tin.
Turn the chicken breast side up and sprinkle generously with half the rosemary, crushing it with your fingers as you go and patting it down. Do the same with half of the thyme. Coat generously with half of the paprika.
Place the chicken on a roasting tin with the skin side down. Sprinkle with salt and add the remaining rosemary, thyme and paprika as before.
Roast at 180 C / Gas 4 for 45 minutes to 1 hour, depending on the size of your chicken. Poke at a joint with a fork to check - when done, the juices should run clear.
Remove from oven, sprinkle with salt on both sides and let rest for 1 minute before serving.
If you like your chicken with a bit more punch, you can add crushed dried chillies to the mix.