Simple Roast Chicken

Start by putting the chicken into a large bowl, add the salt and spread it out well. 

Cover the bowl with plastic wrap and leave it in the fridge for 30 minutes. 

Into a smaller bowl, add the oil and the sweet paprika, mix well. 

Once the chicken has rested, spread this oil mixture all over the chicken. 

Using a kitchen twine or a strong string, tie the chicken legs to the oven rack. 

Then take the chicken to a preheated oven at 200°C (392°F) and let it roast for 30 minutes. 

Don’t forget to place a baking tray under the chicken. 

Meanwhile, cut the potato into wedges.

 Cut the onion into smaller bits.

Cut the pepper into thick strips and set aside. 

Into a bowl, add all the potato, the onion, the pepper and season with salt, the black pepper, the chimichurri, and the sweet paprika, add the oil and the minced garlic cloves. Mix all the ingredients very well. 

Once the chicken has roasted for 30 minutes, transfer all the vegetables to the baking tray and let it all roast for another 50 minutes. 

After that, serve.