Sweetened with honey and thoroughly spiced, this finger-licking chicken has echoes of Middle Eastern cooking in its mix of flavours. Delicious when served with spicy fried potatoes and salad.
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Ingredients
Spicy fried potatoes
Method
1.Preheat oven to 200°C/400°F.
2.Rinse chicken under cold water; pat dry inside and out with paper towel. Tuck wings under chicken; tie legs together with kitchen string.
3.Combine 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.
4.Roast 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.
5.Meanwhile, 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.
6.Serve honey-roasted chicken with spicy fried potatoes.
