Ingredients
- 1 chicken, spatchchocked or cut into quarters
- 3-4 Agria potatoes, washed, skin on and cut into rough pieces
- Olive oil
- Salt flakes and freshly ground pepper
- Port Larder piri piri sauce
- Fresh thyme
Vendors
Tags
Winter
Autumn
Poultry
SundayRoast
Grilled chicken with Port Larder piri piri sauce and crushed potatoes
Method
- Pre-heat oven to 180-200°c
- Coat the chicken with piri piri sauce and set aside while you prepare the potatoes
- Toss the potatoes in olive oil, season and place into a roasting dish
- Place the chicken on top of the potatoes and roast until the chicken juices run clear
- Cover with foil if the chicken begins to char
- Serve on a platter with a sprinkle of freshly chopped thyme and extra piri piri sauce
