Easy peri-peri roast chicken

• large whole chicken↗1 1

  about 1.8kg

• ½ x 270g jar peri-peri marinade
• lime↗1 1

  halved

• new potato↗400g 400g

  halved, larger ones quartered

• ½ white cabbage

  shredded

• large carrot↗1 1

  grated

• small red onion↗1 1

  halved and sliced

• 2-3 tbsp low-fat soured cream
• cider or white wine vinegar↗2 tbsp 2 tbsp
• small pack coriander½ ½

  chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Brush the chicken with the peri-peri sauce, add some seasoning, then leave to marinate if you have time. Place half the lime in the cavity. Roast in the oven basting frequently for 1 hr 20 mins or until the chicken is cooked, covering with foil if the skin is getting too dark.

2. 2

   Cook the potatoes in boiling salted water for 12-15 mins until tender, drain and steam-dry for a few mins in the colander. Tip into a large bowl with the juice from the remaining lime half, the rest of the ingredients and some seasoning. Toss everything together.

3. 3

   Serve warm or at room temperature with the roast chicken.