Ingredients

  • 1 large corn-fed chicken, spatch-cocked and skin slashed
  • 200ml olive oil
  • 3 tablespoons chipotle chilli
  • 2 limes, juice of
  • 600g new potatoes
  • 1 red pepper sliced
  • 1 yellow pepper, sliced
  • 2 shallots, peeled and sliced
  • 1 small bunch fresh thyme
  • 1 bulb garlic
  • 1 tin chopped tomatoes
  • 400g fresh tomatoes sliced
  • 2 tablespoons brown sugar
To serve:
  • Fresh coriander

Method

Print Recipe

Pre heat the oven to 200°C or the BBQ to hot.

In a large roasting tray cover the base with the potatoes, peppers, garlic and tomatoes and sprinkle over the thyme. Place the chicken on top.

Mix half the olive oil with the lime juice, sugar, chipotle and seasoning.  Spoon over the chicken and roast for 1 hour. (You may need to add a splash of water if the bottom of the pan becomes dry.)

Just before serving your Mexican Chicken, drizzle over the remaining olive oil and sprinkle over the fresh coriander.

 

Ingredients

  • 1 large corn-fed chicken, spatch-cocked and skin slashed
  • 200ml olive oil
  • 3 tablespoons chipotle chilli
  • 2 limes, juice of
  • 600g new potatoes
  • 1 red pepper sliced
  • 1 yellow pepper, sliced
  • 2 shallots, peeled and sliced
  • 1 small bunch fresh thyme
  • 1 bulb garlic
  • 1 tin chopped tomatoes
  • 400g fresh tomatoes sliced
  • 2 tablespoons brown sugar
To serve:
  • Fresh coriander

Method

Pre heat the oven to 200°C or the BBQ to hot.

In a large roasting tray cover the base with the potatoes, peppers, garlic and tomatoes and sprinkle over the thyme. Place the chicken on top.

Mix half the olive oil with the lime juice, sugar, chipotle and seasoning.  Spoon over the chicken and roast for 1 hour. (You may need to add a splash of water if the bottom of the pan becomes dry.)

Just before serving your Mexican Chicken, drizzle over the remaining olive oil and sprinkle over the fresh coriander.

 

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