Honey Roasted Chicken with Spicy Fried Potatoes

Ingredients
- 1.5 kg whole chicken
- 2 Tbsp honey, warmed
- 1 Tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp paprika
- 2 tsp fresh oregano, chopped
- 1/2 cup water
- 1 lemon, halved
- Salt and pepper, to season
- Spicy fried potatoes
- 1 kg baby new potatoes
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 2 tsp lemon zest
- 2 Tbsp Italian parsley, finely chopped
Method
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1. Preheat oven to 200°C (180°C fan-forced). Rinse chicken under cold water, then pat dry inside and out with a paper towel. Tuck wings under chicken and tie legs together with kitchen string.
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2. In a small bowl combine honey, oil, garlic, spices and oregano. Place chicken in an oiled medium roasting pan; rub honey mixture over chicken. Pour the water into the pan, add lemon and season.
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3. Roast chicken for 1 hour (covering any parts that are overbrowning with oiled foil) or until juices run clear when a skewer is inserted into the thickest part of the thigh.
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4. Meanwhile, make spicy fried potatoes. Place potatoes in a large saucepan, add enough cold water to just cover and bring to the boil. Boil for 6 minutes or until almost tender (cooking time will vary depending on the size of the potatoes). Drain; leave to cool and dry completely in a colander.
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5. About 15 minutes before chicken is cooked, heat oil in a large frying pan; cook potatoes, spices, garlic and cumin seeds, turning occasionally for 15 minutes or until potatoes are browned. Stir in
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lemon zest and parsley; season to taste.
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6. Serve honey-roasted chicken with spicy fried potatoes.
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PER SERVE
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• Energy 3638Kj • Protein 82g • Total Fat 43g • Saturated Fat 12g • Carbohydrates 35g • Sugars 11g • Sodium 830mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation