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.
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.
Serve warm or at room temperature
with the roast chicken.