Chilli chicken with roast potatoes

Name: Chilli chicken with roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 TABLESPOONS Olive oil; 1 TABLESPOON Sweet peppers; 7-10 Tbsp Salt; 2-3 red chillies; 1 (approx. 1.2 kg) ready-to-cook chicken; 750 g Potatoes; 7-10 Tbsp coarse salt; 7-10 Tbsp white pepper; 7-10 Tbsp Parsley and chillies

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 TABLESPOONS Olive oil
1 TABLESPOON Sweet peppers
7-10 Tbsp Salt
2-3 red chillies
1 (approx. 1.2 kg) ready-to-cook chicken
750 g Potatoes
7-10 Tbsp coarse salt
7-10 Tbsp white pepper
7-10 Tbsp Parsley and chillies

Directions

1
For the marinade, mix well 6 tablespoons of olive oil, paprika and 1 teaspoon of salt. Clean the chillies, carve lengthwise and remove the seeds. Wash the chillies, drain them, chop them finely and also stir them into the olive oil. Wash the chicken and dab dry with kitchen paper. Cut the chicken into 12-14 small pieces and place them on the fat pan of the oven with the skin side facing upwards.
2
Spread the chicken pieces all around with the paprika-chilli oil. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes. Brush the chicken parts with the oil from time to time. Peel, wash and slice the potatoes. Heat the remaining oil in a large pan. Fry the potatoes for about 15 minutes, turning them golden brown. Season with coarse salt and pepper. Arrange chicken pieces and roast potatoes together. Garnish with parsley and chillies.
3
Heat the remaining oil in a large pan. Fry the potatoes for about 15 minutes, turning them golden brown. Season with coarse salt and pepper. Arrange chicken pieces and roast potatoes together. Garnish with parsley and chillies. Serve with a mixed salad and olives