Name: Spanish Paprika Chicken with Truss Tomatoes, Red Onions and Olives
Prep time: 10 min
Cook time: 50 min
Ingredients: 2 tblsp olive oil; 1 x 800 Grams (approx.) Lilydale Free Range Chicken Portions; 750 Grams Kipfler potatoes, halved; 1 red onion, peeled and cut into 8 wedges; 8 cloves garlic, skin on; 750 Grams truss or cherry tomatoes; 4 sprigs fresh oregano; 2 tsp paprika; 1 green or yellow capsicum cut into chunks; 2 tblsp balsamic vinegar; Zest of half a lemon; 20 green Sicilian olives; Flaked sea salt, pepper

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Preheat oven to 200°C (fan forced). Rub chicken pieces with 1 tablespoon of olive oil. Sprinkle paprika and season all over with salt and pepper
In a large baking tray, drizzle 1 tablespoon of olive oil. Place potatoes, onions, garlic, tomato, capsicum, oregano and zest in tray. Season with salt and pepper
Layer chicken on top and drizzle over olive oil
Bake for 30 minutes, then shake the pan to move juices around dish. Stir through balsamic vinegar and add olives. Cook for a further 25 minutes. Season to taste
Serve with a green salad and some crusty bread

Preheat oven to 200°C (fan forced). Rub chicken pieces with 1 tablespoon of olive oil. Sprinkle paprika and season all over with salt and pepper
In a large baking tray, drizzle 1 tablespoon of olive oil. Place potatoes, onions, garlic, tomato, capsicum, oregano and zest in tray. Season with salt and pepper
Layer chicken on top and drizzle over olive oil
Bake for 30 minutes, then shake the pan to move juices around dish. Stir through balsamic vinegar and add olives. Cook for a further 25 minutes. Season to taste
Serve with a green salad and some crusty bread

Preheat oven to 200°C (fan forced). Rub chicken pieces with 1 tablespoon of olive oil. Sprinkle paprika and season all over with salt and pepper
In a large baking tray, drizzle 1 tablespoon of olive oil. Place potatoes, onions, garlic, tomato, capsicum, oregano and zest in tray. Season with salt and pepper
Layer chicken on top and drizzle over olive oil
Bake for 30 minutes, then shake the pan to move juices around dish. Stir through balsamic vinegar and add olives. Cook for a further 25 minutes. Season to taste
Serve with a green salad and some crusty bread

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