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Roasted Spicy Chicken & Potatoes

We’ve taken a classic roast dish and added a spicy twist!



  • Preheat the oven to 220C, drain any liquid from the chicken, mix the flour, baking powder, seasoned salt and pepper together in a bowl, toss the chicken in the mixture until coated evenly.

  • Line a baking tray with baking paper, place the coated chicken on to the tray and place in the oven for 20 minutes, carefully flip and bake for a further 15 minutes. Meanwhile, mix two parts hot sauce to one part melted butter and whisk until combined.

  • Remove the chicken from the oven, pour the sauce on top, toss and return to the oven for 10 minutes.


  • Sprinkle the potatoes with salt, pepper, oil, rosemary and garlic, toss until coated and spread out on to a baking tray. Cut the top off the garlic bulbs and add to the tray a long with two halves of a lemon and the shallots. Roast for 40 minutes or until cooked through and browned.

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