And what’s more you only have one pot to wash up!
Perfect for a lazy Sunday with friends or family.
- 1.4kg approx chicken
- 500g waxy potatoes, cut into wedges. I use Charlotte
- 1tbs Harissa
- 1tsp ras el hanout
- 1 lemon
- 6 garlic cloves
- 1 cinnamon stick
- 1 star anise
- 1 bay leaf
- 1 pint chicken stock
Set oven to 200C
Lightly brush the chicken with olive oil and squeeze 1/2 lemon on top of the chicken stuffing the cavity with the remaining 1/2. Place chicken breast side down in roasting dish and cook for 15 mins.
Turn the oven down to 180C
Turn the chicken breast side up. Mix the Harissa and Ras El Hanout together and brush over the chicken.
Chuck into the roasting dish around the chicken the garlic cloves, potato wedges, cinnamon stick, star anise and bay leaf.
Cook for another 1 hour 10 mins or until chicken is properly cooked and the potatoes are caramelised.
If the sauce is not thickened enough put the juices on a direct heat and stir till thickened. If the sauce is too evaporated again add some water to the pan and put on a direct heat stiring throughout.