This is a proper beast of a weekend meal, ideal for a crowd! The buffalo sauce can be used on chicken wings. The coleslaw mix makes quite a lot, but will keep for 2-3 days in the fridge. If you want you can skip the step of blanching your potato chips in boiling water, but this will result in less fluffy insides.
For the chicken:
1 free-range chicken (about 1.1–1.4kg)
120ml hot chilli sauce
1/2 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper, sea salt and freshly ground black pepper
For the coleslaw:
3 carrots, grated
1/2 head of red cabbage, finely chopped or coarsely grated
3 spring onions, finely chopped
1 tablespoon wholegrain mustard
A good pinch of freshly ground black pepper
3 tablespoons of mayonnaise
For the chips:
5 rooster potatoes, cut into chips
3 tablespoons of rapeseed oil
4 sprigs of rosemary
1 tablespoon of ground black pepper
1 tablespoon of sea salt
Preheat the oven to 200°C (400°F), Gas mark 6 Whisk the butter, hot sauce, Worcestershire sauce, paprika, cayenne pepper and salt and black pepper together in a saucepan. Bring to the boil then reduce the heat and simmer for 10 minutes until slightly thickened.
To prepare the chicken, place the bird breast-down and, using a knife or a sharp scissors, cut along either side of the back bone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone. Place the chicken in a large roasting tin and brush over half the buffalo sauce.
Oven roast the chicken for 50–60 minutes or until cooked through.
Place the rapeseed oil in another large roasting tin and pop in the oven.
Blanch the potato chips in a pot of boiling water for about five minutes, then drain and dry on a kitchen towel. Remove the roasting tin and tumble the chips in, tossing them in the hot oil with a tongs.
Add in the rosemary sprigs, season with sea salt and ground black pepper and pop in the oven to cook for about 45 minutes. Turn the chips halfway through the cooking time.
You may want to swap the roasting tins halfway through the cooking time so both get a good colour.
Add all the ingredients for the coleslaw to a large bowl then, using a large spoon, mix together until the carrot and cabbage are evenly coated.
Transfer the coleslaw to a large serving dish, cover with clingfilm and place in the fridge until you are ready to serve. The coleslaw should last 2–3 days kept in the fridge.
When the chicken is done, remove from the oven and portion into breasts, wings, and legs, warm the remaining buffalo sauce and brush over to serve. Serve the chicken with the chips and coleslaw and dig in!