6large sweet potatoesscrubbed clean, sliced into chunky wedges
olive oil to drizzle
freshly ground pepper to season
For the spice rub
1tspdried chilli flakes
1/2tspgarlic granules or powder
Preheat the oven to 220C (425F). Line a deep roasting tray with greaseproof paper and do same with a smaller tray for the potatoes.
Put all the ingredients for the spice rub in a pestle and mortal and crush together.
Place the chicken on a board breast-side down. Use kitchen scissors to cut along the backbone.
Turn the chicken over and then press down to flatten. Transfer to the prepared tray.
Rub the chicken with the spice rub to coat - reserving some for the potatoes. Arrange the garlic and lemons around it and drizzle with olive oil.
Place the potatoes in a plastic bag and add 1 tablespoon of the spice rub and 1 tablespoon olive oil. Toss to coat and empty onto the smaller tray.
Place the chicken on a low shelf in the oven and the potatoes above (or side by side if you have the space). Roast for 40 minutes, basting the chicken with the pan juices halfway through. The chicken is ready when the internal temperature is 165° D (75° C) if you want to check with a digital thermometer.
Take out of the oven and leave to rest for 5-10 minutes before carving.
Do not rinse the chicken. Wash your hands very thoroughly after handling the chicken.