- For the spice paste:
- 1 T ground cumin
- 1 T smoked paprika
- 3 garlic cloves, crushed
- 1 t dried oregano
- 1⁄2 t salt
- A few twists black pepper
- 1 T olive oil
- 2 T lime juice
- For the chicken:
- About 1.5 kg free-range chicken, butterflied
- Milled salt and black pepper
- 4 sweet potatoes, scrubbed and pricked
- olive oil
- For the green sauce:
- 40 g fresh coriander (1 cup, packed)
- 1-2 jalapeño peppers, seeded and chopped
- 1 garlic clove, crushed
- 1 T fresh lime juice
- 50 g feta, crumbled
- 3 T olive oil
- Salt, to taste
To make the spice paste, combine all the ingredients and mix. Rub the paste all over the chicken and under the skin. If convenient, refrigerate for a few hours or overnight, and bring back to room temperature before roasting.
Preheat the oven to 200 ̊C. Line a shallow baking pan with baking paper. Place the chicken in the pan, skin side up, and season with salt.
Wrap the sweet potatoes in baking paper with a drizzle of olive oil to bake them at the same time as the chicken.
Roast the chicken at 200 ̊C for 20 minutes, then reduce heat to 190 ̊C. Loosely cover the chicken with foil and roast for another 40 minutes or until tender.
Transfer the chicken to a serving platter, cover with foil and allow to rest for 15 minutes.
To make the green sauce, blend all the ingredients.
Quarter the chicken and serve with the green sauce and sweet potatoes.