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I love buffalo sauce and I love roast chicken, so this combination is right up my alley. Whether you want to add a bit of a kick to your Sunday roast or you’re looking for new take on the traditional wings & fries for game day feasting, this recipe is super easy and delicious!
I like to serve this a few different ways. I might make it a proper meal with some green beans on the side and some kind of bread. My Chorizo Lime Sweetcorn also goes really well with this chicken. Alternatively I might pop it down on the table with nothing more than a baguette to scoop up the juices and maybe some cheese & crudités on the side if it’s easy because these things always go well with buffalo sauce. If i didn’t want to make anything else, I might be tempted to also cube some halloumi and add it in with the potatoes after the first hour. Feel free to experiment – as long as it’s fully cooked, you can’t really mess this up.
Ingredients
- 1 whole chicken weighing about 1.8kg (4lbs)
- 150ml (1/2 cup) Frank’s RedHot Wings Sauce (or buffalo sauce of your choice)
- 100ml (1/2 cup) of olive oil
- 4 cloves of garlic, peeled & crushed or finely minced
- 4 unpeeled cloves of garlic
- 1/2 teaspoon sea salt flakes
- Generous grinding of black pepper
- 2 limes, zested & juiced (keep the skins)
- 500g preferably miniature new potatoes in their skins, but you can use any other potato of your choice chopped into 1-2 inch pieces with skins on
- Good glug of olive oil to coat
- Sprinkling of sea salt flakes
Method
- Take the chicken out of the fridge and remove any packaging or string ties and leave it to sit in your roasting tin for about 30 minutes to an hour if you have time so it reaches room temperature. If you don’t have time, don’t worry – it will still be fine. I use an enamel roasting tin that’s 34x27cm (13.5x11in) for size and it’s perfect, but you can use any size tin or casserole that will fit everything in it. Click here for similar.
- Preheat the oven to 180°C/160°C fan/350°F.
- In a large mixing jug or medium sized mixing bowl, add the buffalo sauce, 100ml of olive oil, minced garlic and 1/2 teaspoon of sea salt flakes. Grind in the black pepper and add the zest & juice of your limes. Stir to combine.
- Stuff the lime skins and the unpeeled garlic cloves into the cavity of the chicken and pour over the sauce mixture. Use a brush (I prefer a silicone one like this) to coat the entire chicken with the sauce mixture before popping it into the preheated oven. Set your timer for 1 hour, but be sure to baste it with the pan juices using a large spoon at least once half way through the hour.
- Meanwhile you can get your potatoes ready. Pop them into a mixing bowl and pour over a good glug of olive oil. You just need enough to coat them all really well. Toss the potatoes to coat and add more oil if needed. Finally sprinkle over some sea salt and toss again. These are now ready to go in the oven when it’s time.
- Once the hour has passed, take your chicken out of the oven. Push it gently towards the back of the pan to make room for your potatoes, but be careful not to break the skin if possible. Take this opportunity to baste your bird again. Tumble the potatoes into the front and around the sides wherever they’ll fit.Try to keep them in one layer if you can manage it. Toss the potatoes around in the pan juices a bit to get them coated and pop the whole lot back into the oven for another 45 minutes. Again, baste halfway through if you remember.
- Make sure your chicken is done using whichever method you prefer. Either pierce the legs to make sure the juices run clear with no trace of pink or use a meat thermometer – whichever you prefer. If it’s done, remove the pan from the oven immediately and cover with a loose tent of two layers of tin foil. I usually then also drape a tea towel over my roast chicken as well to keep the heat in. Leave it to rest for a minimum of 15 minutes, but up to 30 minutes before serving.
- Serve hot with the pan juices either drizzled over top, on the side in a pouring jug or with a large spoon in the pan to drizzle over the chicken and potatoes, bread or whatever you’re having alongside.
