Smoky Roast Chicken with Sweet Potato Wedges

This dish is a firm family favourite. In fact we love it SO much, that we’d be happy to substitute the turkey dinner for this on Christmas Day. Let’s just say that it’s SO good, that you’ll want to make it every weekend!

I should mention that this recipe is adapted from a book called ‘Get the Glow’ by Madeleine Shaw. I purchased the book in the New Year and absolutely love it. I’ll be sharing more of her recipes in the coming months but I definitely recommend buying it, as it includes lots of straightforward, wholesome recipes – she’s a girl after my own heart.

Madeleine suggests, and I quote: “This is the gift that keeps on giving. Make it on Sunday, and enjoy it throughout the week.”

The recipe states that a 1.5kg whole chicken will serve 6. I doubt it! Unless you’re cooking for one, or you have the appetite of a tiny bird, there’s absolutely NO WAY this chicken will make it through Sunday, let alone the rest of the week! I purchased a 1.5kg whole chicken and the three of us ate the lot between us, served with sweet potato wedges (I used only one large sweet potato, compared to Madeleine’s suggestion of five sweet potatoes), roasted peppers and purple sprouting broccoli. A chicken this size will probably be enough for four if I’m honest, but give it a try and let me know how many days it takes you to devour!

Serves 6 (more like 4!)

6 tbsp coconut oil
1 tbsp cayenne pepper (2 tbsp if you like it super-hot!)
2 tbsp smoked paprika
zest and juice of 1 lime
1.5kg whole free-range chicken
5 sweet potatoes, cut into wedges (I used one large sweet potato)
4 large garlic cloves, peeled and crushed
1 yellow pepper, deseeded and cut into wedges
1 red pepper, deseeded and cut into wedges
salt and pepper

Preheat the oven to 200°C / 400°F / Gas Mark 6

1. In a small frying pan melt the coconut oil with the spices, garlic, lime zest and juice over a very low heat.

2. Rub the spicy oil all over the chicken, sweet potato and pepper wedges, massaging every part of the chicken. Grind a generous amount of salt and pepper over all the ingredients.

3. Place the chicken in a large roasting tin and roast for 1 hour 20 minutes. After 35 minutes scatter the sweet potato and pepper wedges around the outside of the chicken and let them cook with the chicken for the last 45 minutes (no need to parboil the sweet potatoes).

4. Let the cooked chicken rest for 5 minutes, and serve with the sweet potatoes and peppers. I also steamed some purple sprouting broccoli for 8 minutes and served together.


This has got to be the most succulent chicken dish I’ve ever made!


Okay, no points for presentation, but I didn’t have the time – I had smoky roast chicken to eat. Grub-tastic!

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