Paprika Roasted Chicken And Vegetables - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F. Place sprouts, potatoes and onion in roasting pan. Drizzle with melted butter and 1 tbsp of the oil and season. Toss to coat.
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.
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.