Categories
 10 Mins Prep Time |
 45Mins Cook Time |
 moderateSkill Level |
people
Ingredients
- 1 pinch Black Pepper
- 0.5 tsp Chilli Powder
- 50 ml Maple Syrup
- 2 tbsp Rapeseed Oil
- 2 Red Onion Quartered through the root end
- 1 Red Pepper cut into large chunks
- 1 tsp sea salt
- 1 Large Free Range Whole Chicken jointed into 8 pieces (ask your SuperValu butcher to do this for you)
- 2 tsp Fresh Parsley Chopped
- 1 tbsp Smoked Paprika
- 4 Sweet Potatoes scrubbed well and cut into large chunks
- 1 Yellow Pepper Cut into chunks
Cooking Instructions
- Preheat the oven to 200oC/gas mark 6.
- Pour the maple syrup and oil into a jug and add the smoked paprika, salt and chilli powder. Whisk together until well combined.
- Place all the vegetables and chicken pieces in a large roasting tin in a single layer. Pour over the spiced oil, using a spatula to scrape out every last drop. Using your hands, toss the chicken and veg together to evenly coat them in the oil, then make sure all the chicken is skin side up. Grind over some black pepper and roast in the oven for 40 to 45 minutes, until all the chicken pieces are completely cooked through and the vegetables are tender and just starting to char.
- Transfer to a large serving platter and scatter over the chopped parsley. Bring straight to the table to let everyone help themselves to their favourite parts of the chicken.