RECIPE

Spicy Roast Chicken with Crispy Potatoes

Name: Spicy Roast Chicken with Crispy Potatoes
Cook time: 90 mins
Total time: 90 min
Yield: 8
Ingredients: 1 whole chicken; 3 potatoes, chopped; 1 onion, chopped; 30ml (2 Tbsp) butter; fresh mint and fresh dill, finely chopped (to taste); 15ml (1 Tbsp) basil pesto; 15ml (1 Tbsp) crushed garlic; 7.5ml (1½ tsp) salt; 7.5ml (1½ tsp) black pepper; 5ml (1 tsp) chilli flakes (to taste, and optional); 30ml (2 Tbsp) honey; 45ml (3 Tbsp) Royco® Tikka Masala Curry Wet Cook-In Sauce; 15ml (1 Tbsp) ground cinnamon; a few sprigs of fresh rosemary and thyme; 45ml (3 Tbsp) sweet chilli sauce

Cooking time

90 mins

Preparation time

20 mins

Serves

This recipe is infused with the bold, aromatic flavours of Royco® Tikka Masala Curry Wet Cook-In Sauce. The sauce adds a rich, spicy kick to the tender chicken and crispy potatoes, making it a perfect dish for a comforting, flavourful meal.

1 whole chicken
3 potatoes, chopped
1 onion, chopped
30ml (2 Tbsp) butter
fresh mint and fresh dill, finely chopped (to taste)
15ml (1 Tbsp) basil pesto
15ml (1 Tbsp) crushed garlic
7.5ml (1½ tsp) salt
7.5ml (1½ tsp) black pepper
5ml (1 tsp) chilli flakes (to taste, and optional)
30ml (2 Tbsp) honey
45ml (3 Tbsp) Royco® Tikka Masala Curry Wet Cook-In Sauce
15ml (1 Tbsp) ground cinnamon
a few sprigs of fresh rosemary and thyme
45ml (3 Tbsp) sweet chilli sauce

Products used

Tikka Masala Curry Wet Cook-In Sauce

View Product

Recipe developed for Royco by @leyfortskitchen

Cook’s tips:

You can baste the chicken with its own juices halfway through the roasting time for added moisture and flavour.
Resting the chicken: letting the chicken rest before carving allows the juices to redistribute and makes it more tender.
Potato variety: use waxy potatoes for a better texture when roasting.
Adjust sweetness: if you prefer a sweeter dish, you can increase the amount of honey or sweet chilli sauce.

1.
Preheat the oven to 190° C.
2.
Prepare the chicken: wash the chicken and pat it dry with paper towels.
3.
Prepare the roasting pan: place the chicken in a deep roasting pan and arrange the chopped potatoes and onions around the chicken.
4.
Make the herb butter mixture: in a small bowl, mix together the butter, mint, dill, basil pesto and crushed garlic.
5.
Season the chicken: rub the butter mixture inside and outside the chicken. Season generously with the salt, pepper and chilli flakes, inside and out.
6.
Add the sauce and seasonings: drizzle the honey over the chicken and potatoes. Pour the Royco® Tikka Masala Curry Wet Cook-In Sauce over the chicken and potatoes. Sprinkle the cinnamon evenly over everything. Add the fresh rosemary and thyme sprigs.
7
Roast the chicken: place the pan in the preheated oven and roast for 1 hour. After 1 hour, take the pan out and carefully flip the chicken over. Roast for an additional 15 minutes.
8
Glaze the chicken: after the second roast, flip the chicken again and rub it with the sweet chilli sauce. Roast for another 15 minutes, or until golden and cooked through.
9
Rest the chicken: remove the chicken from the oven and let it rest in the pan for about 10 minutes before carving.
10
Serve and enjoy.

Recipe Tags

20 mins

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Spicy Roast Chicken with Crispy Potatoes

Ingredients

Cook’s tips:

Method

Recipe Tags

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