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Peri-peri roast chicken with new potato slaw

Easy peri-peri roast chicken

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use a spicy chilli marinade to perk up this easy roast chicken, serve with a crunchy coriander coleslaw for a simple family meal you can prepare in a flash

Nutrition: per serving
NutrientUnit
kcal565
fat27g
saturates8g
carbs28g
sugars8g
fibre4g
protein53g
salt2.6g
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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 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.

Recipe from Good Food magazine, September 2013

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A star rating of 3.5 out of 5.2 ratings
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