Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken , about 1.8kg
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp English mustard powder
  • 1 tsp cayenne
  • 1 tsp caster sugar
  • 1 tsp ground black pepper
  • 1-2 tbsp sunflower oil
  • 1kg sweet potato
  • 1 large banana , unpeeled
  • 50g butter
  • 100ml milk
  • Creamed corn & bacon (recipe in 'goes well with', right)

Instruction

  • Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try to grind the oregano finely so that it doesn’t burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
  • Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
  • Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
  • Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
  • To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).