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Chicken and wedges in a basket

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB2, E
    MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Ingredients ( serves 4)

    2. 1kg King Edward, Coliban or Sebago potatoes, scrubbed, dried

    3. olive oil cooking spray

    4. 1 teaspoon Chinese five-spice powder

    5. 1 x Basic roast chicken ingredients

    6. 1/3 cup plum sauce

    7. 2 tablespoons hoisin sauce

    8. 1 tablespoon honey

    9. 2 tablespoons vegetable oil

    10. 2 Lebanese cucumbers, cut into long strips

    11. coriander sprigs, to serve

    Instructions Jump to Ingredients ↑

    1. Pierce each potato 8 times. Place around outside of microwave turntable. Microwave on HIGH (100%) power for 8 to 10 minutes or until almost tender. Cool for 10 minutes. Cut into wedges, lengthways. Spray with oil. Sieve five-spice over potatoes.

    2. Follow steps 1 and 2 of Basic roast chicken recipe.

    3. Combine sauces and honey in a small bowl. Brush half the mixture over chicken. Roast for 40 minutes, basting with remaining honey mixture every 20 minutes.

    4. Place oil into another roasting pan. Heat in oven below chicken until hot. Add potato wedges in a single layer. Roast chicken and wedges, turning wedges once, for a further 20 to 25 minutes or until juices run clear when chicken thigh is pierced. Remove chicken from oven. Stand for 10 minutes. Increase oven to 230ºC. Roast wedges for a further 10 minutes or until golden and crisp.

    5. Cut chicken into pieces. Serve with wedges, cucumber strips and coriander.

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