If you are looking for that BBQ flavour all year round this is the perfect chicken dish to choose. It can be cooked in the oven or over the bbq. Get those taste buds tingerling and add a side of salad or your favourite veg.



  • Ingredients
         For the chicken
  • 1 free-range chicken (about 1.1-1.4kg)
  • Half an onion finely diced
  • 1 clove of garlic finely chopped
  • 1 heaped tablespoon of brown sugar
  • 4tbsps of tomato ketchup
  • 1tbsp of smoked paprika
  • 1tbsp of Worcestershire sauce

         For the sweet potato

  • 2 sweet potatoes washed and cut into wedges
  • 2 tsps of cumin
  • 1tsps of cayenne pepper
  • 3 sprigs of rosemary roughly chopped
  • Oil
  • Salt and pepper
  • Cooking time
  •  90 mins
  • Serves
  • 4 person

Preheat the oven to 200°C (400°F)  In a saucepan on a high heat sweat the onion and garlic until soft and then add in the brown sugar. What you are looking for is a dark caramel. This usually takes 30 seconds to a minute on a high heat. Now add in the smoked paprika, ketchup and Worcestershire sauce and heat through for 30 seconds.

 

Place all ingredients for the sweet potato into a bowl with a good gulp of oil and season with salt and cracked black pepper.

 

To prepare the chicken, place the bird breast-down and, using a knife or a sharp scissors, cut along either side of the back bone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone.

 

Now place chicken onto a large baking tray with some salt and pepper and then scatter all the sweet potato chips around the chicken.

 

Place into the oven and cook for 50-60mins. The sweet potatoes usually cook through in 40-45mins so remove them from the tray and set aside. When you remove the sweet potatoes you can now brush on the beautiful BBQ sauce and finish off the chicken for the remaining 10-15mins.