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.
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| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
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Ingredients
- 6 tbsp coconut oil
- 2 tbsp cayenne pepper
- 2 tbsp smoked paprika
- zest and juice of 1 lime
- 1.5 kg whole chicken
- 5 sweet potatoes cut into wedges
- 4 cloves garlic crushed
- salt and pepper
Ingredients
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Rate this recipe!
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Instructions
- 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.)
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