Harissa-Roasted Chicken With Kipfler Chips
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.