Olive oil and paprika roast chicken

Ingredients (serves 3 to 4):
4 tbsp olive oil
1 tbsp paprika
1/4 tsp salt
1/4 tsp black pepper
3 sprigs rosemary
1 Sakura chicken
4 potatoes, peeled and quartered
3 medium onions, peeled and quartered
8 cloves garlic

Method:
1. In a small bowl, mix 1 tbsp of olive oil with the paprika, salt and black pepper. Rub the mixture all over the chicken and under its skin. Stuff the rosemary sprigs into the bird's cavity. Then place the chicken on a plate, cover it with cling film and leave it in the refrigerator for at least 2 hours.
2. Remove the chicken from the fridge half an hour before roasting. Preheat oven to 180 deg C.
3. In a large bowl, toss the potatoes, onions and garlic with 3 tbsp of olive oil. You can throw in the garlic whole - when it's roasted, it can be easily squeezed out of its skin. Then, transfer the mixture to a roasting tin.
4. Place the chicken on top of the vegetables, breast-side down, and roast for 1 hour.
5. Then, turn it breast-side up and roast for another 15 minutes, or until the skin turns crisp and golden.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Tips:
1. To get the best flavours, marinate the chicken a day ahead and leave it covered in the refrigerator.
2. It is always best to roast chicken breast-side down, so the juices can make their way down the drier breast meat and moisten it in the cooking process.

Recipe source: Today newspaper