NZ Woman's Weekly

Paprika roast chicken recipe

  • Meal Type

  • Servings

  • Courses


Slow-cooking a whole chicken gives tender, juicy results and basting it with this flavoured butter gives it a smoky flavour and golden glow. The little polenta stuffing balls are delicious, especially served with a large dollop of aioli or homemade chicken gravy.

  • 1 free-range size 16 chicken
  • 40g butter, softened
  • 2 cloves garlic, chopped
  • ½ tsp smoked paprika
  • 1-2 sprigs fresh thyme
  • ½ tsp sea salt
  • 40g butter
  • 1 onion, finely diced
  • 2-3 leaves sage, finely sliced
  • 1 cup panko breadcrumbs
  • 1 cup sweetcorn kernels
  • ½ cup polenta, plus 2 tbsp extra for rolling
  • 2 eggs, beaten
  • Spray oil
  • Aioli to serve
  1. Preheat the oven to 165°C and line a roasting dish with baking paper. Pat chicken dry and tie legs with kitchen string if desired.
  2. Combine the soft butter, garlic, paprika, thyme and salt, then rub generously all over the chicken. Arrange the chicken in the roasting pan, cover loosely with foil and cook for 1¼ hours (remove the foil for the last 15 minutes), basting occasionally with the flavoured butter until the chicken is golden and the juices run clear when pierced in the thickest part.
  3. Meanwhile, make the corn and polenta stuffing balls. Heat the butter in a small frying pan and saute the onion and sage leaves for 3-4 minutes until soft.
  4. In a medium bowl, combine breadcrumbs, sweetcorn and ½ cup polenta, then add cooked onion and eggs, mixing well. Roll into balls, then roll through the extra polenta. Add the polenta balls around the chicken, spray with oil and cook for the last 20 minutes with the chicken.
  5. Serve the chicken carved with the corn and polenta stuffing and a dollop of aioli.

Take a look at this tasty chicken, bacon and mushroom risotto recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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