You can’t beat roast chicken for ease, simplicity, and in my opinion, wholesomeness. It’s my fail safe meal after I’ve been burning the candle or after a busy spell where I need quick, easy nutrients. It will take you just 5 minutes to add the delicious flavour to this dish. Serve it up with some delicious steamed or roasted veggies.
Smoky Roast Chicken with Sweet Potato Wedges
From 'Get the Glow' by Madeleine Shaw
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.)