BBQ roast chicken and 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
- Prep: 20 mins
Cook: 1 hrs 40 mins - Serves 4
- Easy
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 1½ kg/3lb 5oz
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.
Method
-
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.
-
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.
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