Name: Easy peri-peri roast chicken
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Portuguese
Ingredients: 1 large whole chicken about 1.8kg; ½ x 270g jar peri-peri marinade; 1 lime halved; 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

Peri-peri roast chicken with new potato slaw

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.