BBQ roast chicken & chunky chips

Name: BBQ roast chicken & chunky chips
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps paprika; 2 Tbsps light muscovado sugar; 4 larges baking potatoes, unpeeled, cut into chunky wedges; 3 Tbsps sunflower oil; 142 grams free range chicken, about 1½ kg 3lb

BBQ roast chicken & chunky chips could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 453 calories, 12g of protein, and 14g of fat. This recipe serves 4. If you have paprika, muscovado sugar, chicken, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours. If you like this recipe, take a look at these similar recipes: Cheat's scampi with chunky chips, Spatchcocked Buffalo Chicken With Rosemary Roast Chips And Red, and Chunky chips with caramelised onion & garlic.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.

Ingredients you will need

Potato

Whole Chicken

Paprika

Sugar

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Roast undisturbed, for 1 hr 20 mins.

Remove the chicken, set aside to rest for 20 mins, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.

Ingredients you will need

Potato

Whole Chicken

Fish