1 whole chicken
700g Wilcox Baby Perlas Potatoes
20g butter, melted
2 teaspoons paprika
2 teaspoons dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon chilli flakes
1 tablespoon olive oil
Preheat barbecue to 190ºC.
Pat chicken dry using a paper towel, then brush with melted butter. Sprinkle over herbs and spices and massage into the meat. Season with salt and pepper.
If you have a barbecue chicken stand, place chicken onto the stand and then onto a baking tray. If you don’t have a stand, lie the chicken flat onto the tray with the wings facing up. Place potatoes around the chicken and drizzle with olive oil.
Place onto the barbecue, put the lid on top and cook for 1 hour and 15 minutes. Half way through, lift the lid and turn the potatoes. Brush chicken and potatoes with any juices fallen into the baking tray.
Brilliant served with grilled whole jalapeños, soft corn tortillas and guacamole. Alternatively a slaw works really well too.
Recipe in partnership with The Hungry Cook https://www.thehungrycook.co.nz/mains#/spicy-bbq-chicken-with-chicken-fat-potatoes/