BBQ chicken and wedges

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Prep time:

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Serves: 4

By LoveBeingAsleep



  • 2 tbsp light muscovado sugar

  • 3 tbsp sunflower oil

  • 2 tbsp paprika

  • 1.5kg free range chicken

  • 4 large baking potatoes unpeeled and cut into chunky wedges


  1. Preheat the oven to 190C/170C fan/Gas Mark 5. 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.
  2. Roast undisturbed, for 1 hour 20 minutes. Remove the chicken, set aside to rest for 20 minutes, 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.

Handy Hint

Cut your potatoes very chunky otherwise they will burn, in fact I do mine as I would roast potatoes, par boil and roast for 1 hour.
Always leave your chicken to rest for at least 15 mins before carving. This will give you a juicy chicken that is a lot easier to carve. For a more succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting. Don't worry about turning or basting your chicken as it roasts. Yes, these can give good results, but are fiddly for the beginner, plus every time you open the oven you lose heat.
The golden rule to roast chicken: 1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn't matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Chicken

  • Potato

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  • LoveBeingAsleep 30/06/10 14:59

    Very tasty, also nice cold the next day if there is any left.