One Pan Spicy Roast Chicken & Potato Plan

For the chicken:

2kg chicken pieces (skin on or off, according to your preference) 2tbs chilli powder

2tbs Robertson’s chicken spice 2tbs olive oil

2tsp Robertson’s rustic garlic and herb spice

For the potatoes:

2 tsp Robertson’s aromatic roast potato spice

½ tsp dried thyme

16-20 baby potatoes or 4 large potatoes

1tbs olive oil

¼ tsp powdered orange food colouring (optional)

Wash, drain and spice chicken pieces with chilli powder, Robertson’s chicken spice, olive oil, Robertson’s rustic garlic and herb spice and place in a suitable greased oven tray.

You can leave it to marinate for a few hours if you have time but it can also be done immediately with excellent results.

Peel and quarter potatoes or use baby potatoes. Rub with Robertson’s aromatic roast potato spice, thyme, olive oil and food colouring (optional) and place it on top of the spiced chicken.

Cover the tray with foil and bake in a pre-heated oven at 200°C for 45 minutes. Remove foil, pour out excess liquid from the tray (optional but recommended), reduce heat to 180°C and bake for a further half hour or until chicken is browned and potatoes are cooked through.

Serve with rolls, roti, pap, rice or a salad.