Paprika Roasted Chicken And Vegetables

• 12 None Brussels sprouts, trimmed
• 2 lbs baby potatoes, halved (or quartered if large)
• 1 None Spanish onion, cut into 8 wedges
• 4 tbsp (1/2 stick) butter, melted
• 3 tbsp olive oil
• 3 cloves garlic, crushed
• 2 tsp smoked paprika
• 2 tsp sweet paprika
• 1/2 tsp sea salt flakes
• 1 None chicken (3 1/2 lbs), butterflied

1. Preheat the oven to 400u0b0F. Place sprouts, potatoes and onion in roasting pan. Drizzle with melted butter and 1 tbsp of the oil and season. Toss to coat.
2. Mix garlic, paprika, salt and remaining 2 tbsp of the oil in a small bowl. Place chicken on top of vegetables. Brush chicken on both sides with oil mixture. Turn, skin side up.
3. Roast for 1 hour 15 mins, or until chicken is cooked through and potatoes are tender. Remove from oven. Cut chicken into portions and serve with roasted vegetables, potatoes and pan juices.

brussels, baby potatoes, onion, butter, olive oil, garlic, paprika, sweet paprika, salt, chicken

Taken from recipes-plus.com/api/v2.0/recipes/27067 (may not work)