Portuguese Chicken Maryland with Super Seed Beet Slaw and Lime Spiked Sour Cream

Steps

1. oven to 210°C. Line an oven tray with baking paper.
2. In a medium bowl, combine first measures of lime juice and peri peri spice mix with oil. Add chicken to bowl and coat in marinade, rubbing it all over, as well as under the skin. Season with salt and pepper and set aside.
3. Toss potatoes and capsicum on prepared tray with a drizzle of olive oil and season with salt and pepper. Place chicken on top of vegetables and roast for 25-30 minutes, until chicken is cooked through.
4. When chicken is cooked through, remove from oven, cover with foil and set aside to rest for 5 minutes. While chicken cooks, prepare slaw.
5. Thinly slice spinach; peel and grate carrot and beetroot; remove core and cut apple into matchsticks, or grate. Add all to a large bowl, along with olive oil, vinegar, first measure of super seed mix and second measure of peri peri spice mix. Season to taste with salt and pepper and toss to combine.
6. In a small bowl, combine all lime spiked sour cream ingredients and mix together.
7. place roasted vegetables onto plates and top with Portuguese spiced chicken Marylands. Serve super seed beet slaw on the side and sprinkle over remaining super seed mix and coriander. Dollop with lime spiked sour cream and squeeze lime wedges over just before serving.