Harissa-Roasted Chicken With Kipfler Chips

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (200.6 g)
  • Calories 328.8
  • Total Fat - 22.8 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 38.7 mg
  • Sodium - 3573.6 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 2.1 g
  • Protein - 9.9 g
  • Calcium - 67.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 15 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 220°C (425°F).

Step 2

Place the chicken, 1 teaspoon of the paprika, the harissa, 1 tablespoon of the oil and the orange juice in a large bowl and mix to combine and then set aside for 5 minutes.

Step 3

Wrap 2 pieces of the bacon around each thigh and place on a large oven tray lined with non-stick baking paper and cook for 20 minutes.

Step 4

While the chicken is cooking, place the potato on a well-greased oven tray, drizzle with the remaining oil and cook for 10–12 minutes, turning halfway, or until golden brown.

Step 5

Place the salt, mint, remaining paprika and pepper in a small bowl and mix to combine and sprinkle the potato and chicken with a little of the paprika salt.

Step 6

Serve with lettuce, mayonnaise and paprika salt.

Tips & Variations


No special items needed.

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