Whole roasted peri-peri chicken

Ingredients:

1 tbsp (15 ml) sunflower oil
black pepper to taste
1 tbsp (15 ml) tomato paste
2 tsp (10 ml) peri-peri or to
taste
2 tbsp (30 ml) lemon juice
2-4 cloves of garlic, finely
chopped
1 tsp (5 ml) paprika
1,2 kg whole chicken, skin
and all fat removed
6 potatoes, quartered
½ tsp (2,5 ml) salt
½ cup (125 ml) water

Method:

1. Preheat the oven to 180 °C.
2. Mix the oil with all the
seasonings, except the salt,
in the bowl. Spread some of
this paste over the chicken.
3.Place chicken in a large
oven dish.
4. Toss the potatoes with the
remaining paste and place in
the oven dish around the
chicken.
5. Sprinkle potatoes with salt
and pour the water into the
oven dish. Cover with foil and
roast chicken and potatoes
for 30 minutes. Remove foil,
toss potatoes in liquid and
roast for another 30 minutes
or until cooked.
6. Serve with green veggies
or a salad.