Chilli roasted chicken
SERVES 4 PREP 15 COOK 1hr 40 mins
Easy

4 medium potatoes, peeled and each cut into 6
5 tbsp olive oil
1 tsp paprika
1 tsp oregano
½ tsp chilli flakes
1 lemon, zested plus half juiced and half left whole
1 head of garlic, halved, plus 3 cloves crushed
1 x 1.5kg whole chicken, preferably free-range
2 large carrots, peeled and cut into big chunks
6 medium red chillies

1. Heat oven to 200C/180C fan/gas 6. Put the potatoes in a medium pan and cover with cold salted water, bring to the boil then turn down and simmer for 5 mins. Drain and let steam dry for a few mins, then season and shake to fluff up the edges of the potatoes, this will help them get really crispy.

2. Mix the paprika, oregano, chili flakes, lemon zest and juice, garlic, some seasoning and 2 tbsp of the olive oil. Rub this all over the chicken. Put one half of the garlic head and the whole lemon half inside the cavity then transfer to a roasting tray. Put the potatoes and carrots round the outside and drizzle with the remaining oil. Roast for 1 hour basting often, then nestle the chilies in the veg and roast for 30 mins more, or until the chicken is cooked through.