BBQ roast chicken & chunky chips

BBQ roast chicken & chunky chips

A naughty takeaway favourite made into a real meal. This chicken and chips combo just needs a bit of salad to ensure your halo

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 40 mins

Method

  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.
  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.
Try

Other rules

Always leave your chicken to rest for at least 15 mins before carving. This will give you a juicy chicken that is a lot easier to carve. For a more succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting. Don't worry about turning or basting your chicken as it roasts. Yes, these can give good results, but are fiddly for the beginner, plus every time you open the oven you lose heat.

The golden rule to roast chicken...

1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn't matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.

Per serving

765 kcalories, protein 52g, carbohydrate 45g, fat 43 g, saturated fat 11g, fibre 3g, salt 0.46 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

  • 23 June 2008

    Ben Wilson commented on this recipe

    This is a tremedous recipe (hi 5)

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  • 08 September 2008

    Nic's Nosh rated and commented on this recipe

    5 stars

    Fantastic - a real hit with all the family. Very tasty and so easy too

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  • 30 September 2008

    DigsySE18 commented on this recipe

    A big hit with everyone - very easy to make. Served it with home made barbecue sauce, sweetcorn and coleslaw.

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  • 02 November 2008

    kez10uk commented on this recipe

    Really nice, a hit with the whole family. Served with roasted vegetables yum yum!

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  • 23 February 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    Really good - very moist and nicely cooked. Served with stuffed peppers. A hit with everyone.

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  • 30 April 2009

    Lucy rated and commented on this recipe

    4 stars

    Delicious - had this with coleslaw, salad and corn on the cob. Would go with some many things - so will be experimenting lots with this one.

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  • Binder photo Cat

    17 October 2009

    Cat rated and commented on this recipe

    4 stars

    Rubbing the marinade into the chicken is a messy business, but well worth it as the end result is really tasty. It was a little sweet for my taste so I might use less sugar next time, but apart from that this was very good indeed. I also served with coleslaw and salad, and will definitely be having this again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 40 mins

Ingredients

  • 2 tbsp paprika
  • 2 tbsp light muscovado sugar
  • 4 large baking potatoes , unpeeled, cut into chunky wedges
  • 3 tbsp sunflower oil
  • 1 free range chicken , about 1.5kg/3lb 5oz
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Per serving

765 kcalories, protein 52g, carbohydrate 45g, fat 43 g, saturated fat 11g, fibre 3g, salt 0.46 g

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