The Telegraph

Smoky roast chicken with lime and burnt red pepper cream

5 August 2022

Telegraph logo.pngThis recipe has been supplied by The Telegraph and written by Eleanor Steafel, feature writer for the Daily Telegraph. Copyright of Telegraph Media Group Ltd.

Roast chicken for recipe page.png

Don’t be afraid to really blacken the peppers and chilli for this recipe – getting a good char on the skin creates the most delicious smoky flavour. Serve the cream warm alongside the chicken, a few roasted potatoes, lime wedges and a green salad.

Your Friday night dinner guests will be happy as clams.

Prep time: 15 minutes

Cooking time: 55 minutes

Serves 5


For the chicken

  • 1 tbsp smoked garlic granules (garlic powder would be fine too)
  • 1 tbsp sweet smoked paprika
  • 1 tbsp cumin seeds
  • 1 ½ tsp salt
  • 2 onions, peeled and cut into wedges
  • 1 medium chicken
  • Olive oil
  • 4 garlic cloves, bashed
  • 1 small bunch thyme
  • 1 small glass white wine
  • 2 tbsp sherry vinegar

For the cream

  • 2 Romano peppers
  • 1 red chilli
  • 300ml sour cream
  • 1 small bunch parsley
  • 1 ½ limes, juiced, plus extra wedges to serve


  1. Preheat the oven to 220/gas 7.
  2. First mix the garlic granules, paprika, cumin and salt.
  3. Lay the onions in the base of a roasting tin or a cast iron frying pan. Set the chicken on top, drizzle over a little oil and rub all over the skin. Shake the salt mixture over the bird and pat all over, making sure it gets into all the crevices. Put the garlic and thyme in the cavity, and pour white wine and vinegar around the onions.
  4. Put in the oven and roast for 15 minutes. Then baste the chicken in the juices, turn the heat down to 180/gas 4 and roast for a further 40 minutes, or until the skin is beautifully brown and crisp and the bird cooked through. Remove from the oven and leave to rest for about 15 minutes.
  5. While the chicken is cooking, make the cream. If you have a gas hob, turn the widest ring on, or alternatively you could use a barbecue or pop the peppers under a hot grill. If you’re using your hob, hold the peppers over the flames one at a time with tongs. Take your time, cooking them until most of the skin is blackened and the flesh has softened a little. Do the same with the chilli.
  6. Leave to cool a little, then remove the stalks and seeds. Finely chop the chilli and peppers and put in a large bowl. Mix with the sour cream, parsley, lime juice and a good pinch of salt.
  7. To serve, carve the chicken, give everyone plenty of soft onions and chicken juices. Pass round lime wedges and the bowl of warm cream.

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