Healthy lemon and paprika roast chicken

This delicious roast chicken recipe will be a new family favourite. It’s great value, healthy and full of mouth-watering flavours.

4 with leftovers


Note: + 10 mins resting time

1h 35m


  • 2kg Coles RSPCA Approved Australian Whole Chicken
  • 1 lemon, coarsely chopped
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 2 tsp ground paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground sage leaves
  • 2 tbs olive oil
  • 1kg Crème Royale or Royal Blue potatoes, thickly sliced
  • 2 red onions, cut into wedges
  • 1 garlic bulb, halved crossways
  • 1 lemon, extra, sliced
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 bunch Dutch carrots, trimmed, or 200g baby carrots, halved lengthways



Preheat oven to 200°C. Pat the chicken cavity dry with paper towel. Place the chopped lemon, thyme and rosemary in the cavity. Season well. Use kitchen string to tie the legs together. Combine the paprika, oregano, sage and oil in a small bowl. Season well. Brush the oil mixture all over the chicken and place in a roasting pan.


Arrange the potato, onion, garlic and sliced lemon around chicken in the pan. Pour the stock around the chicken.


Roast for 1¼ hours. Arrange carrots over potato mixture. Roast for a further 15-20 mins or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and rest for 10 mins before serving. 

Serve with thyme and rosemary sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.