Such a great way to change up the Sunday roast. BUY ALL THE INGREDIENTS BY CLICKING HERE , with CHOP CHOP, SAINSBURY'S HOME DELIVERY APP.
Make sure you keep basting the chicken with the juices!
Cooking Time (includes preparation time): 1 Hour 15 Minutes
4 Potatoes - £1.20
Bunch of Rosemary - £0.70
Cayenne Pepper - £0.85
Cumin - £0.85
Garlic - £0.30
Oregano - £0.85
1 1.6kg Chicken - £4.50
440ml Can of Beer - £0.90
Total Cost - £10 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Into a bowl add a teaspoon of cayenne, cumin and dried oregano. Add 2 grated cloves of garlic and 2 tablespoons of olive oil. Add some salt and pepper and mix your rub together.
Rub the spices all over the chicken. Open a 440ml can of beer. Pour half into a glass. Then stuff the can up the cavity in the chicken. Place the chicken on a tray, and roast for 1 hour and 15 minutes, basting ever 15 minutes.
Slice potatoes into wedges. Add to a tray with 7 bulbs of unpeeled garlic, a handful of rosemary leaves, salt pepper and olive oil. Roast in oven for an hour or until golden and crisp.
Once the chicken is cooked through, carve it up, pour over any juices in the tray and serve with the chips. Enjoy!