Corfu roast chicken with sweet potatoes and cayenne from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 18) by Diana Henry

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Notes about this recipe

  • Barb_N on February 18, 2020

    Taking heed of vickster’s notes, I significantly reduced the cayenne, mixing it with paprika. This is a perfectly fine roast chicken but nothing earth shattering.

  • alexthepink on June 12, 2019

    Too much cayenne made this overpowering and very hot. I'll try a different one of her roast chicken recipes next time!

  • vickster on April 26, 2015

    This is really good, but beware the amount of cayenne. 1 1/2 tsp in and on the chicken and another 1 1/2 tossed into the potatoes is very spicy! I cut it down a bit and it was still very spicy. (Fortunately we like spicy food). Next time I think I will use 1/4 of the amount of spice with cayenne and the rest paprika.

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