Spiced roast chicken with chicken fat potatoes & parsley pico de gallo

Name: Spiced roast chicken with chicken fat potatoes & parsley pico de gallo
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1½ kg No.1 Free Range Corn Fed Chicken; 3 tbsp olive oil; 1 tbsp ground cumin; 2 unwaxed limes, halved; 1 kg Regal red potatoes, peeled; 180 g packs Romano peppers, halved lengthways and deseeded; 4 clove/s garlic, bashed in their skins; Green salad, to serve

A delicious twist on a Sunday roast, or a great supper for a relaxed evening. Pico de Gallo (meaning cockerel’s beak) is a traditional Mexican salsa – it’s usually made with coriander rather than parsley.

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HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 30 mins
Total time1 hr 45 mins

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1½kg No.1 Free Range Corn Fed Chicken
3 tbsp olive oil
1 tbsp ground cumin
2 unwaxed limes, halved
1kg Regal red potatoes, peeled
2 x 180g packs Romano peppers, halved lengthways and deseeded
4 clove/s garlic, bashed in their skins
Green salad, to serve

For the salsa

½ onion, very finely chopped
6 No.1 Red Choice Tomatoes, deseeded and very finely chopped
25g pack Flat Leaf Parsley, leaves finely chopped
1 fresh jalapeño, deseeded and finely chopped
1 unwaxed lime, juice

Preheat the oven to 200°C, gas mark 6. Rub the chicken all over with 1 tbsp oil, then the cumin, a generous amount of black pepper and some salt. Place in your largest roasting tin (the grill pan of the oven is best) and stuff the halved limes into the cavity.
Roast the chicken according to pack instructions. Meanwhile, cut the potatoes into 2-3cm chunks. Parboil for 10 minutes in well salted water, then drain and steam dry. Halfway through the chicken cooking time, tip the potatoes into the baking tray and turn to coat in the juices, adding 2 tbsp oil.
Return the tray to the oven for the remaining 30 minutes, until the chicken is cooked through, there is no pink meat and the juices run clear. Tip the chicken up so the cavity juices run out into the roasting tin, then leave to rest on a board tightly covered with foil.
Spread the potatoes out over the roasting tin, add the peppers and garlic, then turn in the juices and rough up the potatoes a bit with tongs. Roast for 30 minutes more, turning once, until the potatoes are golden and crisping and the peppers are lightly charred.
Meanwhile, make the salsa. Mix everything together and season well. Once the vegetables are cooked, carve the chicken and serve with the veg, salsa and a green salad.