Honey-roasted chicken with spicy fried potatoes
Sweet with honey and thoroughly spiced, this finger-licking chicken has echoes of Middle Eastern cooking in its mix of flavours. Delicious served with spicy fried potatoes and salad.
- 1 hr 30 mins cooking
- Serves 4
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Ingredients
Honey-roasted chicken with spicy fried potatoes
- 1.6 kilogram whole chicken
- 2 tablespoon honey, warmed
- 1 tablespoon extra virgin olive oil
- 2 clove garlic, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sweet paprika
- 2 teaspoon fresh oregano, chopped
- 1/2 cup (125ml) water
- 1 lemon
Spicy fried potatoes
- 1 kilogram (2lb) baby new potatoes
- 2 tablespoon olive oil
- 1 tablespoon harrisa paste
- 2 clove garlic, crushed
- 2 teaspoon cumin seeds
- 2 teaspoon lemon zest
- 2 tablespoon flat-leaf parsley, finely chopped
Method
Honey-roasted chicken with spicy fried potatoes
- 1Preheat oven to 200°C/400°F.
- 2Rinse chicken under cold water; pat dry inside and out with paper towel. Tuck wings under chicken; tie legs together with kitchen string.
- 3Combine honey, oil, garlic, spices and oregano in a small bowl. Place chicken in a medium oiled roasting pan; rub honey mixture over chicken. Pour the water into the pan, add lemon; season.
- 4Roast chicken 1 hour, covering any parts that are overbrowning with oiled foil, or until juices run clear when a skewer is inserted into the thickest part of a thigh.
- 5Meanwhile, make spicy fried potatoes. Place potatoes in a large saucepan, add enough cold water to just cover; bring to the boil. Boil for 6 minutes or until almost tender (cooking time will vary depending on the size of the potatoes). Drain; leave to cool and dry completely in a colander. About 15 minutes before chicken is cooked, heat oil in a large frying pan; cook potatoes, paste, garlic and seeds, turning occasionally, for 15 minutes or until potatoes are browned. Stir in rind and parsley; season to taste.
- 6Serve honey-roasted chicken with spicy fried potatoes.
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