Spicy Roast Chicken & Masala Potatoes

Roast Chicken has always been a family favourite and is popular weekend meal in my family, this Asian version of roast chicken & potatoes is a spicy take on traditional roast chicken. The marinade takes a few minutes to make and doesn't require a lot of ingredients. 

The dish is spicy, aromatic and delicious, it's another recipe that I have got from Madhur Jaffary's collection and love it because it's so easy to make. 

Ingredients:

1 Whole Chicken (skin removed)

Marinade:

4 tbsp Lemon Juice
2 tbsp ginger & 2 tbsp garlic
2 hot green chillies
Salt
1 tsp ground corriander
1 tsp garam masala

For the Chicken:


2 Tblsp Olive Oil
1/2 tsp chilli powder
1 tsp freshly ground black pepper

Roast Potatoes:

6 / 7 Medium Potatoes cut into chunks
6 tblsp Olive Oil
Salt
1 tsp fresh ground pepper
1 tsp ground corriander
1 tsp ground cumin
1/2 tsp tumeric
1/2 tsp red chilli


First of all blend the salt, ginger. garlic,  green chillies, lemon juice, coriander powder and garam masala in a food processor. Make some cuts in the chicken and add the marinade to the chicken leave for at least 30 minutes. 

Preheat the oven to 200 degrees, in a roasting pan place enough foil so that it covers the base of the roasting pan and there is enough to cover the chicken as well. Place the chicken in the pan and pour the olive oil on the chicken add the black pepper and the chilli powder. Fold the excess baking foil over the chicken and place in the oven. Cook the chicken covered in the foil for an hour, open the foil and cook the chicken till brown and basting with the juices for another 20 minutes or till it is cooked. 

For the potatoes:

Pour the olive oil in a bowl and add the potatoes sprinkle the salt and freshly grounded black pepper, transfer the potatoes into a roasting pan and place in the oven, roast for 30 minutes. 

In a bowl mix the ground coriander, cumin, turmeric and chilli powder add to the roast potatoes and mix till the spices cover the potatoes. return to the oven for another 30 minutes. 

Rest the chicken for 10 minutes before serving with the masala potatoes. .