Roast honey pimenton chicken and rice

Serves: 6
Course: Main Course
Cooking Time: 1 hr 40 mins
  • 120g softened butter
  • Zest of 1 orange
  • 1tbsp chopped rosemary
  • 1tsp smoked paprika
  • 2 cloves of garlic, peeled and crushed
  • Salt and black pepper
  • 1 x 1600g chicken (free range if possible)
  • 300g basmati rice
  • 600mls chicken stock
  • 1 tin chopped tomatoes
  • Juice of 1 orange
  • A pinch of chilli flakes
  • 1tbsp honey
  • 200g tomatoes on the vine

1 Set the oven to 185 degrees.

2 Make the flavoured butter by mixing the butter with the orange, rosemary, paprika, garlic, salt and pepper.

3 Massage the butter into the chicken thoroughly, then place it in a large roasting tray and cook in the oven for 45 minutes, basting the chicken once or twice.

4 Remove from the oven and scatter the rice around the bird, then add the chicken stock, chopped tomatoes, orange juice, chilli flakes, salt and pepper.

5 Mix everything in together, then place back in the oven to cook for a further 20 minutes.

6 Remove from the oven once more, drizzle the honey over the chicken, then place the vine tomatoes on the rice and cook for a further 15 minutes until the rice is crusty and the chicken is fully cooked and golden.

7 Allow to rest under foil before carving.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford