By Irene Dasari
Spice 2kg chicken pieces with 2 tbs Chillie Powder, 2 tbsp chicken spice, 1 tbs olive oil, 1 tbs Robertson's rustic garlic & herb spice and place in an oven tray. Peel, quarter or halve potatoes (I used baby potatoes), rub with 1 tbs Robertson's aromatic roast potato spice, 1 tbs olive oil & food colouring (optional) and place it on top of the spiced chicken. Cover with foil and bake in a pre-heated oven at 220 deg cel for 45 mins. Remove foil, pour out excess liquid (optional but recommended), reduce heat to 180 deg cel and bake for a further half hour or until brown and cooked through. Serve with rolls, roti or a salad....Voilà
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