Serves 4, prep time 15 minutes, cooking time 45 minutes
INGREDIENTS
FOR THE CHICKEN
1 medium free-range chicken
1 tbsp vegetable oil
1 tbsp red shatta paste
(Middle Eastern chilli paste)
Black pepper
FOR THE POTATOES
250g new potatoes, halved
1 tbsp olive oil
½ tsp garlic salt
FOR THE CARROTS
3 large carrots
1 tbsp salted butter
½ tbsp cayenne pepper
Salt & pepper
METHOD
Place the chicken in a tray and coat with oil, brush over the shatta paste, add the garlic pepper, cover and chill in the fridge (overnight for the best results).
Preheat the oven to 180°C, place the chicken in for 45-50 minutes, basting occasionally.
Wash and halve the potatoes, bring to the boil in salted water until tender but be careful not to overcook.
Drain the potatoes, place in a dish, add the oil and garlic salt; place in the oven for 30-40 until crisp and golden.
Next, wash the carrots, slice and boil in salted water until soft.
Drain the water and place in a bowl; add the butter, cayenne pepper and season.
Give the carrots a rough bash with a wooden spoon or potato masher so you lightly smash them into coarse pieces, but not into a mash.
Remove the chicken from the oven and place on a serving board, carve and serve with potatoes and crushed carrots.
