Wednesday, 25 March 2015

Roast Paprika Chicken




Having just come back from Barcelona, I still have the taste for the sumptuous sauces, bright colours and sunny weather.
I can't bring the sunny weather but I can definitely bring the food!!  One thing I find with Spanish cuisine is that the are able to make the most simple things absolutely delicious.  Take roast chicken for starters, I mean you can't go wrong with just roasting a chicken - however you do it, its going to be fabulous.. But with a little paprika sprinkled on top and some other little extras you can turn the most simple of recipes into something magical! 

Calories: 280  •  Slimming World: FREE on Extra Easy Plan 

 Weight Watchers Pro Points: 1PP per 30g • WeightWatchers Filling & Healthy Values: Free



Preparation Time: 5 Minutes
Cooking Time: 1hr 45 Minutes (depending on size of chicken)
Serves 4

You Will Need: 

1kg Whole Chicken 
2 Tbsp Paprika (your choice, sweet, hot, smoked)
Sprig of Fresh Rosemary
Frylight/Calorie Controlled Oil Spray
Salt & Pepper

Method:

Preheat the oven to 190 degrees

Place the chicken on a baking tray.  Place the Rosemary into the cavity between the legs

Spray the bird all over with oil, season with salt and pepper and then sprinkle the paprika all over your chicken

Pop in the oven, after 20 minutes the juices should have started to run out, making a lovely red sauce - being careful not to burn yourself use a spoon or a baster, to coat the chicken in the scrumptious juices.  Do this every 10 minutes or so for a fail proof succulent tasty chicken! 

Weight Watchers Pro Points Value: 1PP per 30g Serving of Skinless Breast
Filling & Healthy Value: FREE! 

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