Baked Chicken with Lemon & Paprika

27 September 2014

Baked Chicken with Lemon & Paprika

Baked Chicken with Lemon & Paprika

27 September 2014
Prep Time
15 min
Cook Time
90 min
4-6 Person

Baked chicken, that too whole, I love because I am lazy. I love putting things in the oven and forget about it till the flavors swim through my house and tickle my senses. I love chicken and there is no dearth of the ways you can cook it. This dish has a subtle flavor which is a blend of Egyptian and Spanish influences – that’s what the book says. I wouldn’t know, but all I know is it looks mouth watering and I can’t wait to dig in.

Utensil/ Appliance

Oven @ 200º C and a ovenproof casserole


  • Chicken: 1.5 kg whole with skin dressed
  • Lemons: 4, 2 cut in half lengthwise and then cut into thick slices, and 2 cut into quarters and extra for garnish
  • Tomatoes: 4 peeled, deseeded and chopped
  • Onion: 1 large chopped
  • Paprika: 1 tbsp
  • Clear honey to driz
  • Chilli powder: to taste
  • Bay leaves: 4
  • Garlic cloves 8
  • Balsamic vinegar: 2 tbsp
  • Sea salt to taste


Place the tomatoes, onion, bay leaf, paprika and 2 of the sliced lemons in the casserole and mix together. Season with salt and red chlli powder and drizzle honey on top. Put the quarters lemons and the garlics into the chicken cavity and place it breast side down into the casserole seasoned with sea salt and cover with the lid. Bake in the oven for 45 minutes in the middle rack. After 30 minutes turn the chicken over and bake for further 15 minutes. Take out the lid and bake for another 30 minutes at 180º C or till cooked and browned. Pierce the thickest part of the leg with a sharp object, if it’s wet then you need to cook more. Remove it from the oven. Place the chicken on the serving dish. Take out the lemon and the bay leaf from the liquid and skim the fat and blend it in a blender until smooth. Add the balsamic vinegar and season with salt and pepper. Serve the chicken with the sauce and garnished with lemon wedges and bay leaf.