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Peri-peri roast chicken with new potato slaw

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

  • Prep: 10 mins
    Cook: 1 hrs 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 565
  • Carbohydrates 28
  • Saturated Fat 8
  • Sugar 8
  • Protein 53
  • Fat 27
  • Fibre 4
  • Salt 2.6

Nutrition per serving

  • Calories 565
  • Carbohydrates 28
  • Saturated Fat 8
  • Sugar 8
  • Protein 53
  • Fat 27
  • Fibre 4
  • Salt 2.6

Ingredients

  • 1 large whole chicken, about 1.8kg
  • ½ x 270g jar peri-peri marinade
  • 1 lime, halved
  • 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

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.

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