Chilli & Garlic Rubbed Roast Chicken with Umami Wedges & Kale

  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 4 1x
  • Category: Main Meal
  • Cuisine: European


A delicious and hearty dinner party menu that simple to make, but so impressive to serve up!


For the Roast Chicken

  • 1 whole chicken
  • 1/2 tbsp Halen Mon Chilli & Garlic Sea Salt
  • 1 tsp smoked paprika
  • 1 tbsp olive oil

For the Umami Potato Wedges

  • 500g charlotte potatoes
  • 1/2  tsp Umami Seasoning
  • 1/2 tbsp olive oil

For the veggies:

  • 300g chopped kale


  1. Preheat the oven to 180c.
  2. Remove the chicken from any packaging and place the chicken in a baking dish.
  3. Add the sea salt, paprika and oil to a bowl and mix well. Then rub this onto the chicken.
  4. Cook for 90 minutes or according to the instructions depending on the weight of the chicken.
  5. When the chicken is fully cooked, remove from the oven and wipe away most of the salt.
  6. To cook the wedges, wash the potatoes and cut them into half or quarters (depending on their size), leaving the skins on.
  7. Add them to a bowl with the umami seasoning and oil and mix well. Add to a dish and cook in the oven alongside the chicken for 20 minutes.
  8. Finally, boil the kale in hot water for 5 minutes and then drain well.
  9. Serve immediately.