Smoky Roast Chicken with Sweet Potato Wedges
From ‘Get the Glow’ by Madeleine Shaw
Courses
Main
Servings
Prep Time
6
10
minutes
Cook Time
90
minutes
Servings
Prep Time
6
10
minutes
Cook Time
90
minutes
Ingredients
6
tbsp
coconut oil
2
tbsp
cayenne pepper
2
tbsp
smoked paprika
zest and juice of 1 lime
1.5
kg
whole chicken
5
sweet potatoes
cut into wedges
4
cloves
garlic
crushed
salt and pepper
Instructions
Preheat the oven to 200oC.
Melt the coconut oil in a frying pan with the spices and lime zest and juice, over a low heat.
Rub this spicy oil over the chicken and sweet potato wedges, then grind some salt and pepper over them all.
Put the chicken in a large roasting tin and roast for 1 hour and 20 minutes.
After 30 minutes, scatter the sweet potato wedges around the chicken to cook for the last 45 minutes.
Once cooked, allow the chicken to rest for 5 minutes before carving.
(Cooked chicken will keep in the fridge for up to a week and can be used for lunches.)