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£6.36/kgA delicious twist on a Sunday roast, or a great supper for a relaxed evening. Pico de Gallo (meaning cockerel’s beak) is a traditional Mexican salsa – it’s usually made with coriander rather than parsley.
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Preheat the oven to 200°C, gas mark 6. Rub the chicken all over with 1 tbsp oil, then the cumin, a generous amount of black pepper and some salt. Place in your largest roasting tin (the grill pan of the oven is best) and stuff the halved limes into the cavity.
Roast the chicken according to pack instructions. Meanwhile, cut the potatoes into 2-3cm chunks. Parboil for 10 minutes in well salted water, then drain and steam dry. Halfway through the chicken cooking time, tip the potatoes into the baking tray and turn to coat in the juices, adding 2 tbsp oil.
Return the tray to the oven for the remaining 30 minutes, until the chicken is cooked through, there is no pink meat and the juices run clear. Tip the chicken up so the cavity juices run out into the roasting tin, then leave to rest on a board tightly covered with foil.
Spread the potatoes out over the roasting tin, add the peppers and garlic, then turn in the juices and rough up the potatoes a bit with tongs. Roast for 30 minutes more, turning once, until the potatoes are golden and crisping and the peppers are lightly charred.
Meanwhile, make the salsa. Mix everything together and season well. Once the vegetables are cooked, carve the chicken and serve with the veg, salsa and a green salad.
If you have feta to use up, add a little to the green salad.
Typical values per serving when made using specific products in recipe
Energy | 3,130kJ/ 745kcals |
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Fat | 26g |
Saturated Fat | 5.9g |
Carbohydrates | 63g |
Sugars | 12g |
Fibre | 10g |
Protein | 61g |
Salt | 0.5g |
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