Mexican Roast Chicken

1. Preheat the oven to 200°C / 390°F / Gas 6. In a small bowl mix the butter with the Chipotle Paste and reserve.
2. In a large ovenproof dish place the potatoes, onions, garlic and peppers; add olive oil, dried oregano and a generous sprinkle of salt and pepper. Mix well.
3. Prepare your chicken and use your fingers to carefully open up the gap between the breasts and the skin and make 2 little pockets. Rub half of the chipotle butter into the pockets, then brush the remaining butter all over the chicken. Season well with salt and pepper.
4. Place the chicken over the vegetables and roast in the oven for 1 hour 20 minutes by which point it should be golden brown (this will vary depending on the size of the chicken). Once cooked, transfer to a platter, cover in foil and leave to rest for 10 minutes before carving.
5. Make sure the vegetables are cooked through by testing a large piece of potato. Return to the oven if they aren’t ready.
6. When the vegetables are tender, scatter the limes amongst them, then sprinkle with plenty of coriander. Put the chicken on top of the vegetables and serve.

 Chef’s tip

Baste the chicken as it cooks with the butter and occasionally mix up the vegetables surrounding it to ensure even cooking.