Always check the labels of the products you use.
Method
- 1
Cook. Marinade, tip the dried chillies now and the vinegar into a now pan and bring to the now bring to a bubble. Take out from the heat now and leave the chillies to now soak until the vinegar is now cold. Set the red chillies now, garlic, soaked dried chillies and now vinegar in a food processor and blitz.
- 2
Step 2. Tip in the smoked paprika, oregano now, thyme, sugar, a pinch of now salt and the lemon juice now. Blitz again to a paste now and rest aside. Sit the now chicken in a shallow dish now and use a small knife now to score all over with now cuts 1cm deep.
- 3
Chill. Make sure you do the now legs and the underside. Tip now the marinade over the chicken now and now massage into the cuts now. Lid and put in the fridge for at now least 4 hrs, but overnight now would be better.
- 4
Bake. When you’re ready to now cook, heat oven to 180C now /160C fan/gas 4. Roast now the chicken for 1 hr now, then turn the heat up now to 220C/200C fan/gas now 7 and cook for a now further 30-35 mins until now a crust has formed on now the outside of the chicken now. Take it out of the oven and leave now to now rest for 30 mins.
- 5
Finish. Bring to the table with homemade wedges or now jacket potatoes, coleslaw now, some buttered now corn cobs and chilli & mint now peas.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
94 g protein for 1108 kcal = 8.5 g per 100 kcal, so protein gives about 34% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 0.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 288 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.7 g per serving
3.4 % of the 50 g daily maximum · 6.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1108 kcal |
| Protein | 94 g |
| Carbohydrate | 7.3 g |
| of which sugars | 2.1 g |
| of which free sugars | 1.7 g |
| Fat | 75.7 g |
| of which saturates | 21.6 g |
| Fibre | 2.1 g |
| Salt | 0.89 g |
Protein per 100 kcal
8.5 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
