Recipe

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
  • Print
    Print

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
  • 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.

More From Women's Weekly Food