Peruvian-style roast chicken

To make 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

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.

For the chicken:

• About 1.5 kg free-range chicken, butterflied
• Milled salt and black pepper
• 4 sweet potatoes, scrubbed and pricked
• olive oil

• 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:

• 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

Blend all the ingredients.

• Quarter the chicken and serve with the green sauce and sweet potatoes.

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