Peri-peri roast chicken with new potato slaw

Peri-peri roast chicken with new potato slaw

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Cooking time

Prep: 10 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 4

Use a spicy chilli marinade to perk up your poultry, then roast whole and serve with a crunchy coriander coleslaw

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
565
protein
53g
carbs
28g
fat
27g
saturates
8g
fibre
4g
sugar
8g
salt
2.6g

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 potatoes, 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

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Method

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

Recipe from Good Food magazine, September 2013

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Comments

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Daisy@Cheaperseeker's picture

Please Good Food, not only does it help them but others too. Thank you

heybear's picture

Great recipe - the potato slaw was lovely and zingy with the lime. Will be making again, a good healthy family meal!

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