Cook up this recipe for Roast Chicken with a homemade chakalaka marinade
3 heaping tablespoons chakalaka (hot and spicy)
2 tablespoons soy sauce
3cm knob ginger, grated
zest of 1 lemon plus juice of half
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon melted butter
½ teaspoon salt
1.5kg free-range chicken
8-10 roasting potatoes, washed and cut into wedges
extra lemon wedges, to serve
Place all the marinade ingredients into a processor and blitz until smooth.
Smear the whole chicken with the marinade, cover and set aside for at least an hour or preferably overnight in the fridge.
Bring up to room temperature before roasting. Preheat the oven to 180º C.
Transfer the chicken to a roasting tray. Season with sea salt and freshly ground black pepper.
Arrange the potatoes around the sides, drizzle with olive oil and season generously with salt and pepper.
Cover with foil and roast for about 45 minutes.
Remove the foil and turn the oven up to 200º C. Baste the bird and potatoes with the pan juices and roast uncovered for a further 50-55 minutes until the skin is golden and the juices of the chicken run clear when pierced. Check that the potatoes are fork tender.
Cover with foil and rest for about 10 minutes before carving.