BBQ roast chicken & chunky chips

4 servings 800 kcal or less baking potato baking potatoes bbq beginners chicken chicken and chips chips mains over an hour paprika roast chicken

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Source

Ingredients

2 tbsp paprika

2 tbsp light muscovado sugar

4 large baking potatoes , unpeeled, cut into chunky wedges

3 tbsp sunflower oil

1 free range chicken , about 1.5kg/3lb 5oz

Method

Heat oven to 190C/fan 170C/gas 5. In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.

Roast undisturbed, for 1 hr 20 mins. Remove the chicken, set aside to rest for 20 mins, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.