Paprika Chicken With Buttery Almond Broccoli - cooking recipe

Ingredients

1 None chicken, about 3 lbs
4 tbsp olive oil
1 tsp salt
None pinch sugar
2 tsp paprika
None pinch pepper
2 1/4 lbs potatoes, scrubbed and cut into wedges
2 lbs broccoli, cut into florets
2 tbsp butter
2 tbsp sliced almonds
None None parsley leaves, to garnish (optional)

Preparation

Preheat the oven to 400\u00b0F. Tie the chicken legs together with kitchen string. For the marinade, pour 3 tbsp of the oil in a small bowl with the salt, sugar, paprika and pepper. Mix well and rub on the chicken.
Place the chicken in a roasting pan and roast for 1 1/4 hours, until cooked through. To check, insert a skewer into the thickest part of the thigh; the juices should run clear.
Place the potatoes in a baking dish, drizzle with the remaining oil, season and toss well. Roast for 30 mins alongside the chicken.
Meanwhile, cook the broccoli in salted boiling water for 5 mins. Drain and rinse in cold water. Melt the butter in a frying pan and toast the almonds for 1 min, stirring, until golden. Add the broccoli and toss to coat in the almonds and butter. Season to taste with salt and black pepper. Serve with the chicken and potato wedges. Garnish with parsley leaves, if using.