Chipotle roast chicken

A twist on a classic roast - chipotle paste and red pepper purée gives this plenty of spicy flavour.

Serves: 4

Preparation time:  10 minutes

Cooking time:  1 hour and 10 minutes

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You will need

  • 1.4kg Freedom Food British whole chicken
  • 2 unwaxed lemons, quartered
  • 15g pack fresh thyme
  • 1 teaspoon chipotle chilli paste
  • 2 tablespoons Italian red pepper purée
  • 750g baby potatoes, larger ones halved
  • 2 x 400g packs ready to roast Mediterranean vegetables
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Recipe Information

Step by step guide to making Chipotle roast chicken

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Stuff the chicken cavity with one of the lemons and half of the thyme.
  2. Put the chicken into a large roasting tin, breast-side up. Mix together the chilli paste and red pepper purée and spread over the chicken with a butter knife. Roast on the middle shelf in the oven for 1 hour and 10 minutes.
  3. Add the remaining lemon and the potatoes to the roasting tin 30 minutes before the end of cooking time.
  4. At the same time, sprinkle the Mediterranean vegetables with the remaining thyme and put the trays in the oven to cook.
  5. At the end of the cooking time, check the chicken is cooked – the juices should run clear when you pierce the meat with a skewer.
  6. Remove the chicken from the roasting tin and rest for 15 minutes before carving, and serving with the roasted vegetables.

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Nutritional information for Chipotle roast chicken

Nutritional information for Chipotle roast chicken

Nutrition type per serving
Calories 479 kcal
Total Fat 16.5g
Saturated Fat 3.6g
Salt 0.41g
Sugar 12.7g

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