Ingredients
- 1 (5 pound) whole chicken (cut into 6 or 8 portions, purchase a large roasting chicken not those small little 3 pounders)
- 1 large fresh red cayenne chilli pepper (seeded, finely chopped)
- 3 garlic cloves, crushed
- 1 tablespoon paprika (smoked paprika)
- 2 tablespoons coarsely chopped fresh oregano
- 2 teaspoons fresh thyme leaves (you could increase if you want)
- 1/4 cup fresh-squeezed lemon juice
- 4 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons salt (you could reduce if you want)
- 1 teaspoon ground black pepper
- 2 medium red onions, cut into wedges
- 2 pounds russet potatoes (washed, halved lengthways or whatever amount that you like to use)
- Lemon wedges, to serve
- Salad greens
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Place the chicken in a large greased roasting pan or ovenproof baking dish.
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Step 3: In a small bowl, combine the crushed chilli pepper, garlic, paprika, oregano, thyme, lemon juice, oil and sugar, salt and pepper. Place the chicken pieces in the roasting pan then, rub the mixture all over the chicken pieces. Place the pan in fridge for 2 hours.
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Step 4: Place the onion and potato around the chicken.
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Step 5: Bake in preheated 350 degree oven, turning occasionally, for 45 minutes to 1 hour or until golden brown and cooked through.
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Step 6: Transfer to a serving platter. Serve immediately with lemon wedges and mixed salad leaves, if desired.
We hope you enjoy this recipe!
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