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Bookmark Recipe

Roast Chicken and Potatoes with Sriracha

It is hard to beat roast chicken! This recipe adds a little spice.

4 people
1 h 30 min
Nutrition per serving
  • kcal
    570kcal
  • protein
    46g
  • total fat
    23.5
  • saturates
    7.5g
  • iron
    4.6mg
  • carbs
    27g

Ingredients

  • 1½kg whole chicken
    2 tablesp. rapeseed or olive oil
    3 tablesp. sriracha hot sauce
    2 garlic cloves, peeled and chopped
    5cm piece fresh ginger
    Salt and freshly ground black pepper
    600g medium potatoes, peeled and cut in half lengthways

  • Roasted Broccoli 

Roast Chicken

  • 1½kg whole chicken
    2 tablesp. rapeseed or olive oil
    3 tablesp. sriracha hot sauce
    2 garlic cloves, peeled and chopped
    5cm piece fresh ginger
    Salt and freshly ground black pepper
    600g medium potatoes, peeled and cut in half lengthways

To serve

  • Roasted Broccoli 

Method

Copy Text

Preheat the oven to Gas Mark 6, 200°C (400°F).

In a small bowl mix together the oil, sriracha, garlic and ginger. Place the chicken in a roasting tin and brush over half the mixture. Season with salt and lots of freshly ground black pepper.

Toss the potatoes in the remaining mixture. Arrange potatoes in a roasting tin around the chicken.

Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce the temperature to Gas Mark 4, 180°C (350°F) and roast for another 50-60 minutes. Half an hour before the end of the cooking time remove the foil. Turn the potatoes to coat in the juices that accumulate in the roasting tin. To check if the chicken is cooked, pierce the thigh with a skewer. It is fully cooked when the juices run clear.

Transfer chicken to a carving board and allow to rest for a couple of minutes. Stir the potatoes around in the roasting tin to pick up any remaining juice and sediment.

Carve the chicken and serve with the potatoes, broccoli and any juices left in the roasting tin.

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Method

Copy Text

Preheat the oven to Gas Mark 6, 200°C (400°F).

In a small bowl mix together the oil, sriracha, garlic and ginger. Place the chicken in a roasting tin and brush over half the mixture. Season with salt and lots of freshly ground black pepper.

Toss the potatoes in the remaining mixture. Arrange potatoes in a roasting tin around the chicken.

Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce the temperature to Gas Mark 4, 180°C (350°F) and roast for another 50-60 minutes. Half an hour before the end of the cooking time remove the foil. Turn the potatoes to coat in the juices that accumulate in the roasting tin. To check if the chicken is cooked, pierce the thigh with a skewer. It is fully cooked when the juices run clear.

Transfer chicken to a carving board and allow to rest for a couple of minutes. Stir the potatoes around in the roasting tin to pick up any remaining juice and sediment.

Carve the chicken and serve with the potatoes, broccoli and any juices left in the roasting tin.

Roast Chicken Sriracha Video Block