This dish eats very well with my Mashed Potatoes, which can be spiced up with a little olive oil, chopped onion, garlic, even chopped parsley for that extra taste and colour.

Read more

Ingredients

  • 1 chicken, about 1.5–1.75 kg (3½–4 lb)
  • 1 garlic clove, halved
  • 150 ml (5 fl oz) olive oil
  • Salt and freshly ground white pepper
  • 1 sprig of fresh thyme, chopped
  • 2 heaped tablespoons paprika
  • 2 tablespoons plain flour
  • Juice of 3 lemons
  • 50 ml (2 fl oz) soy sauce
  • 50 g (2 oz) unsalted butter

Method

Pre-heat the oven to 220°C/425°F/gas 7.

Cut the chicken into eight pieces: split the legs in half; remove the breasts from the carcass and cut each into two pieces. Rub the chicken pieces with the garlic and some of the olive oil. Season with salt and pepper and sprinkle with chopped thyme. Mix the paprika and flour together and cover the chicken pieces liberally with the mixture. Mix together the lemon juice and soy sauce and cover the chicken with half of this mixture.

Pre-heat a large flameproof baking pan and add some of the olive oil and half the butter. Add the chicken and fry over a high heat to crisp the skin until it is almost burnt black. Turn the chicken pieces in the pan and add the remaining lemon juice and soy sauce and a little more of the paprika mix. Place in the pre-heated oven for about 20 minutes, by which time the chicken will have a very crispy skin.

Remove the chicken from the pan and drain the liquor through a sieve into another pan. Warm this liquor and add the remaining butter. The sauce will now almost have a sweet and sour taste from the lemon, soy sauce and paprika. Simply pour it over the chicken and serve. Or, if you are serving the dish with mashed potatoes, divide the potato between individual plates, sit the chicken on top and pour the juices over.

Loading
Loading
Loading