1 Whole Chicken
2 Medium Sized Sweet Potatoes
2 Corn on the Cob
Salad Leaves / Cherry Tomatoes
3 cloves Garlic
1 Lemon (juice of)
6tbsp Olive Oil
1 bunch Coriander
2-3tbsp Smoked Paprika
2-3tbsp All Spice Seasoning
Salt & Pepper
Prepping the chicken Divide into six portions, score the skin and place into large dish. Dice garlic & chilli and add, along with the lemon juice, coriander, a good glug of oil and about 2/3 of the seasoning (throw some S&P in there for good measure too). Get your hands dirty and mix it all up. Allow to stand for a few hours in order for the flavours to really mingle.
Wash and then cut the sweet potatoes into wedges (leave the skin on). Add the remaining seasoning, along with another good glug of oil and a generous hit of S&P. Once again, get your mitts in there and shuffle it about.
Whack your oven to 200C. Throw the sweet spuds in once it's sufficiently preheated.
Use this time to knock up a bit of a side salad - use the greens, cherry tomatoes and anything else you might fancy (feta cheese could be a lovely addition).
After the potatoes have been in for about 10 minutes, sear your chicken in a griddle pan/frying pan/bbq - however you fancy. Now, you can either continue cooking in this method, or you can bob them in the oven with their spuddy mates after you've locked in the flavour.
Give it a few minutes and then get cracking on the corn: Chop into halves and boil for about 10 minutes, before finishing on the grill/pan in order to give a charred look and taste. Lob on a knob of butter and allow to stand.
After about 20-25 mins of the chicken cooking, it should hopefully white throughout with clear juices. The wedges should be crispy on the outside also. If it's all gone swimmingly, then and assemble on your plates.