Being really passionate about food from a young age, I thought day and night about how to wow my family daily with something different, quick and easy, delicious and yet aesthetically pleasing to the eye.
Most of my recipes were created while I was a working mom, most often in the middle of the night when I would wonder what’s for dinner the next day.
I’m sure this struggle is real for many of our working moms and dads, newlyweds and our single readers, who deserve a delicious meal every day. This recipe is for you.
FOR THE CHICKEN:
- 2kg chicken pieces (skin on or off, according to your preference)
- 2 tbs chilli powder
- 2 tbs Robertson’s chicken spice*
- 2 tbs olive oil
- 2 tsp Robertson’s garlic and herb spice
FOR THE POTATOES:
- 2 tsp Robertson’s aromatic roast potato spice
- 1/2 tsp dried thyme
- 16-20 baby potatoes or 4 large potatoes
- 1 tbs olive oil
- 1/4 tsp powdered orange food colouring (optional)
METHOD:
Wash, drain and spice the chicken pieces with chilli powder, chicken spice, olive oil, garlic and herb spice and place in a suitable greased oven tray. You can leave it to marinate for a few hours if you have time, but it can also be done immediately with excellent results. Peel and quarter the potatoes or use baby potatoes. Rub with Robertson’s aromatic roast potato spice, thyme, olive oil and food colouring (optional) and place on top of the spiced chicken. Cover the tray with foil and bake in a preheated oven at 200°C for 45 minutes.
Remove the foil, pour out excess liquid from the tray (optional, but recommended), reduce the heat to 180°C and bake for a further half hour, or until the chicken is browned and the potatoes are cooked through. Serve with rolls, roti, pap, rice or a salad.
PS: You can prepare the dish the night before so you can pop into the oven the next day when ready to cook.
* I recommend Robertson’s spice in this recipe, but use a similar product if you prefer