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Chimmi Churi Chicken with Balsamic Roast Potatoes

Ingredients:Chimmi Churi Chicken with Balsamic Roast Potatoes
Chicken
1 large free range Chicken
12 large peeled Potatoes

Chimmi Churri Sauce
1 bunch Basil
10 cloves Garlic
1 cup extra virgin olive oil
3 tbps lemon/lime juice
Zest of one lemon
1 red chili (seeds removed)
3 tbsp red wine vinegar
1 tbsp oregano
½ tbsp Salt & Pepper
½ tbsp cumin

Method:

Sauce:

  1. Mix all ingredients in blender (except oil) until smooth.
  2. Add oil last and continue to mix until emulsified.
  3. Use at room temperature. 
  4. Massage the sauce all over the chicken, inside and out! 
  5. For best results allow to marinate for at least 3 hours or over-night.

Potatoes:

  1. Peel and place in plenty of boiling salted water and cook until just beginning to soften.
  2. Drain and place in mixing bowl and coat with a generous amount of a cheap balsamic vinegar ( about ½ small bottle)
  3. Add the potatoes to the chicken after approx 45 mins  of cooking time, allow to crispen along with the chicken witch should take around 1hr and 15 mins (Over 1kg bird ).