Easy peri-peri roast chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 large whole chicken, about 1.8kg
- ½ x 270g jar peri-peri marinade
- 1 lime, halved
For the new potato slaw
- 400g new potato, halved, larger ones quartered
- ½ white cabbage, shredded
- 1 large carrot, grated
- 1 small red onion, halved and sliced
- 2-3 tbsp low-fat soured cream
- 2 tbsp cider or white wine vinegar
- ½ small pack coriander, chopped
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Brush the chicken with the peri-peri sauce, add some seasoning, then leave to marinate if you have time. Place half the lime in the cavity. Roast in the oven basting frequently for 1 hr 20 mins or until the chicken is cooked, covering with foil if the skin is getting too dark.
- STEP 2
Cook the potatoes in boiling salted water for 12-15 mins until tender, drain and steam-dry for a few mins in the colander. Tip into a large bowl with the juice from the remaining lime half, the rest of the ingredients and some seasoning. Toss everything together.
- STEP 3
Serve warm or at room temperature with the roast chicken.