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

Nutrition per serving

kcal 765
fat 43g
saturates 11g
carbs 45g
sugars 9g
fibre 3g
protein 52g
salt 0.46g

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

Tip

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.