Spice 2kg chicken pieces with 2 tbs Chillie Powder,
2 tbsp chicken spice,
1 tbs olive oil,
1 tbs Robertson’s rustic garlic & herb spice and place in an oven tray.
Peel, quarter or halve potatoes (I used baby potatoes),
rub with 1 tbs Robertson’s aromatic roast potato spice,
1 tbs olive oil & food colouring (optional) and place it on top of the spiced chicken.
Cover with foil and bake in a pre-heated oven at 220 deg cel for 45 mins.
Remove foil, pour out excess liquid (optional but recommended), reduce heat to 180 deg cel and bake for a further half hour or until brown and cooked through.
Serve with rolls, roti or a salad….Voilà
Prepared, tried and tested: Irene Dasari
