BBQ roast chicken & chunky chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp paprika
- 2 tbsp light muscovado sugar
- 4 large baking potatoesunpeeled, cut into chunky wedges
- 3 tbsp sunflower oil
- 1 free range chickenabout 1.5kg/3lb 5oz
Nutrition: per serving
- kcal765
- fat43g
- saturates11g
- carbs45g
- sugars9g
- fibre3g
- protein52g
- salt0.46glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.
step 2
Roast undisturbed, for 1 hr 20 mins. Remove the chicken, set aside to rest for 20 mins, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.
