Perfect Autumn chicken dinner. It is the colour of autumn leaves and makes a wonderful meal for Halloween or Guy Fawkes night. It’s healthy too, so you can indulge in plenty of pumpkin pie!
We served ours with some fresh crunchy green beans.
Gorgeous soft and juicy chicken flesh comes away easily.
I couldn’t help but pinch a veggie chip or two while hubby wasn’t looking.
At the base of the pan delicious smoky gravy is ready to go.
For my Hot Smoky Roast Chicken with Veggie wedges you will need:
1 large free range chicken
6 tbsp coconut oil
1 tbsp cayenne pepper
2 tbsp smoked paprika
5 cloves of garlic
1 tbsp fresh thyme
salt and pepper
zest and juice of 1 lime
2 small or 1 large sweet potato
4 small or 2 large carrots
2 small or 1 large parsnip
runny honey (just enough to brush over the parsnips)
Turn your oven on to 200C.
Crush up your garlic and grate the zest of your lime.
Add these into a saucepan along with the coconut oil, cayenne pepper, paprika and a good many grinds of salt and pepper (to your taste).
Place over a low heat and let it melt down gently.
Meanwhile, chop up the sweet potatoes and carrots into thick wedges. Chop the parsnips into slimmer wedges as they cook slower.
By now the smoky sauce is nearly ready,
just squeeze in your lime, add the thyme leaves and give it a stir.
Place your chicken in a large pan surrounded by the veg wedges. And pour over the smoky sauce.
Time to get dirty, use your hands to rub the sauce so it covers everything.
Use a finger tip to dab some runny honey along the parsnip wedges, it will caramelize them beautifully.
Place the pan in the hot oven and set the timer for 20 minutes. Once the alarm goes off leave the food in the oven. Just turn the oven down to 180C. Set the alarm for another 45 minutes, when you should check the chicken juices run clear.
Have your crunchy green veg ready, it’ll go well with the smoky softness in the pan.
If you like my Hot Smoky Roast Chicken with Veggie wedges check out my Kicking Chicken Lickin’ Salad.
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