Roasted Spicy Chicken & Potatoes

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Rosemary and Garlic Salt

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JustIngredients Rosemary and Garlic Salt

We've taken a classic roast dish and added a spicy twist!



900g Chicken wings
1 1/2 teaspoons Flour
2 teaspoons Baking powder
1/2 teaspoon Pepper
150ml Hot sauce
115g Butter
A pinch of Garlic powder


400g Potatoes
2 tablespoons Olive oil
2 Garlic bulbs
1 Lemon
4 Shallots
2 teaspoons Rosemary
1/4 teaspoon Salt
Pepper to taste



Preheat the oven to 220C, drain any liquid from the chicken, mix the flour, baking powder, seasoned salt and pepper together in a bowl, toss the chicken in the mixture until coated evenly.

Line a baking tray with baking paper, place the coated chicken on to the tray and place in the oven for 20 minutes, carefully flip and bake for a further 15 minutes. Meanwhile, mix two parts hot sauce to one part melted butter and whisk until combined.

Remove the chicken from the oven, pour the sauce on top, toss and return to the oven for 10 minutes.


Sprinkle the potatoes with salt, pepper, oil, rosemary and garlic, toss until coated and spread out on to a baking tray. Cut the top off the garlic bulbs and add to the tray a long with two halves of a lemon and the shallots. Roast for 40 minutes or until cooked through and browned.

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