Roasted Chicken And Potatoes

Ingredients

Sauce

* 4 large red peppers

* 1-2 fresh green chillies

* 4 cloves garlic

* 1/4 tsp salt

* 2 tbsp lemon juice , freshly squeezed

* 1 tsp apple cider vinegar

* 1/4 cup olive oil

* 1/4 cup water

* Handful coriander

* Black pepper

Instructions:

Preheat the oven.

Cut the peppers and chillies in half and flatten them with your hand.

Place pepper and chillies halves, skin side up, on a foil-lined baking pan. Throw in garlic.

Broil for 10-12 minutes or until the red bell peppers are charred and blackened.

Remove from oven and instantly place only the red peppers in a bowl and cover with a kitchen towel to seal. Let it sit for 10 minutes.

Once cool, remove and peel the outer skin off.

Add the roasted peppers, garlic cloves, chillies to a blender along with the remaining ingredients and puree until completely smooth. The exact amount of lemon juice depends on it’s acidity, so season to taste with additional salt and/or lemon juice if needed.

Store the sauce in an air-tight container in the fridge for a few days or freeze and use when needed.

Smear the sauce over chicken and roast/grill. Or use it as a dip, as pizza sauce, spread it on sandwiches or pour it over pasta.