In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.   

Paprika Mediterranean Chicken

Main Course

Hello everyone,

This weeks recipe is for a main course which is very easy to make and of course delicious to eat. The recipe is Paprika Mediterranean Chicken. A brilliant ONE PAN roast chicken dinner, where all the ingredients are cooked together for optimum flavour.


JOTK - Signature-01

Serves 6 | Preparation time: 20 minutes | Cook time: 1 hour + | Oven temp : 180ºC


  • 6-8 large chicken joints
  • 1-2 tbsp smokey paprika powder
  • 4 tbsp Extra Virgin Olive Oil
  • 150ml grape vinegar
  • 1 x 400g tin of chopped tomatoes
  • 3 x whole bulbs garlic – cut in half, left whole
  • Large handful of fresh basil leaves (approx 30g) – torn
  • 650g waxy potatoes – peeled and cut into quarters
  • 2 lemons – rind strips and juice
  • Freshly ground black pepper
  • Sea salt


  • Extra handful of fresh basil leaves


1. Prepare chicken

Place chicken joints into a large bowl and rub all over with paprika.

Season well.

2. Prepare vegetables

Remove peel from 2 lemons, and juice.

Remove outer skin from garlic, cut in half.

Peel, quarter and par boil the potatoes (i.e place into a pan of cold water, bring to the boil, cover, remove from the heat and and allow to sit for 10 minutes to partially cook.

Drain well and set aside.

3. Assemble to roast

Using a large roasting tin, place in the base the par boiled potatoes and garlic.

Top with the paprika chicken pieces, add lemon juice, vinegar and tin of chopped tomatoes.

4. Cook

Place in a hot oven. After 30 minutes or so remove the chicken from the oven and scatter all the torn basil over everything.

Push into the juices.

Baste the chicken and replace back into the oven and roast until chicken is golden and potatoes roasted.

5. Serve!

Take to the table hot and enjoy with your favourite salad or vegetable.


Use waxy potatoes as they hold their shape whilst absorbing roasting juices. Small, firm new potatoes work well also.

I leave the skin on the chicken for extra flavour but if you prefer, remove.

Par boiling the potatoes ensures all is cooked at the same time.