|700 g||potatoes — thinly sliced|
|1 tbsp||fresh thyme|
|2||jalapeños — smoked|
|1 tsp||dried chilli flakes|
|2 tsp||smoked paprika|
|¼ cup||vinegar — red or white|
|¼ cup||olive oil|
|1 tbsp||dark brown sugar|
|1 tsp||mixed spice|
|1||onion — large, chopped|
|limes — to serve|
Preheat the oven to 200ºC.
Rinse the chicken inside and out and pat dry. Place on a cutting board, breast down. Using your knife or kitchen scissors, cut along both sides of the backbone to remove it. Turn the chicken over and press it flat.
Place all the marinade ingredients in a food processor and blend to a paste. Taste the heat of the marinade and add more chilli or chilli flakes if needed.
Brush a thick layer of marinade on the bottom of your baking pan. Remove the potatoes from the water and pat dry. Place the potatoes on top of the marinade and sprinkle with some salt and the thyme leaves. Brush the chicken all over with about half of the marinade.
Place the chicken skin side down on the potatoes, place in the oven and roast for 15 minutes. Turn chicken over, brush the chicken all over with half of the left over marinade and roast for a further 15 minutes.
Brush the chicken again with the last bit of marinade and roast for a further 20 – 30 minutes until cooked and the juices run clear when you pierce the thigh.
Return the chicken to the oven and increase the heat of the oven up to grill and grill the chicken for about 10 minutes to crisp the skin (you want the marinade to scorch a bit but keep an eye not to burn the skin.
Remove the dish from the oven, remove the chicken and let it rest for 10 minutes.
While the chicken rests, gently stir the potatoes through the juices in the pan and place back in the oven under the grill for about 10 minutes until the potatoes are golden brown and crispy on top.
Serve the chicken and potatoes with a few wedges of lime to squeeze over the chicken.
Recipe reprinted with permission of HeinStirred. To see more recipes,click here.
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