Sweet potatoes are the best accompaniment to complete the meal.
|3 tbsp||chakalaka — hot and spicy|
|2 tbsp||soy sauce|
|3 cm||fresh ginger — knob, grated|
|1||lemon — zest only|
|1 tbsp||butter — melted|
|freshly ground black pepper|
|1.5 kg||chicken — free-range|
|8-10||potatoes — washed, cut into wedges|
|lemon — wedges, to serve|
Place all the marinade ingredients into a processor and blitz until smooth.
Smear the whole chicken with the marinade, cover and set aside for at least an hour or preferably overnight in the fridge.
Bring up to room temperature before roasting. Preheat the oven to 180º C.
Transfer the chicken to a roasting tray. Season with sea salt and freshly ground black pepper.
Arrange the potatoes around the sides, drizzle with olive oil and season generously with salt and pepper.
Cover with foil and roast for about 45 minutes.
Remove the foil and turn the oven up to 200º C. Baste the bird and potatoes with the pan juices and roast uncovered for a further 50-55 minutes until the skin is golden and the juices of the chicken run clear when pierced. Check that the potatoes are fork tender.
Cover with foil and rest for about 10 minutes before carving.