Roast Chicken with Silky Roasted Capsicum Sauce & Crispy Potato Bugs

Tender roast chicken served with a silky roasted capsicum sauce and crispy potato bugs. Warm, colourful and full of flavour, this is a comforting dinner that feels just a little bit special.

This is the kind of dinner that feels both comforting and elegant at the same time. Tender roast chicken is served with a silky capsicum sauce made from roasted capsicum, broccoli, garlic, chilli and a spoon of Greek yoghurt, then paired with crispy potato bugs for a plate that’s full of warmth, colour and texture.

The sauce brings sweetness, savoury depth and gentle creaminess, while the potatoes add that irresistible golden crunch. It’s a simple meal made from familiar ingredients, but plated together it feels generous, beautiful and full of flavour.

Prep: 15 min · Cook: 35 min · Serves: 4 · Category: Dinner

Ingredients

For the chicken

• 2 dry brined roast chicken breasts, cooked and sliced

For the silky roasted capsicum sauce

• 1 large head broccoli
• 3 tbsp olive oil
• 2 cloves garlic, crushed
• ½ tsp chilli flakes
• Salt, to taste
• Freshly cracked black pepper, to taste
• Zest of ½ lemon
• Juice of ½ lemon
• ½ cup reserved broccoli cooking water
• 1 large orange capsicum
• 1 tbsp Greek yoghurt

To serve

• Crispy Roast Potatoes (Potato Bugs)
• Extra cracked black pepper, to finish

Method

1. Bring a large pot of salted water to the boil. Add the whole broccoli head and cook for 5–6 minutes, or until very tender. Remove the broccoli and set aside. Reserve ½ cup of the cooking water. Once cool enough to handle, chop the broccoli into small pieces.
2. Preheat the oven to 220°C. Place the capsicum on a tray and roast for 20–25 minutes, until blistered and lightly charred. Transfer to a bowl or container and cover for a few minutes. Peel away the skin and remove the seeds.
3. Heat the olive oil in a frying pan over medium heat. Add the crushed garlic and chilli flakes and cook for about 30 seconds, just until fragrant. Add the chopped broccoli and cook gently, pressing it with a spoon so it begins to break down. Add a splash of the reserved broccoli water as needed and continue cooking for 5–6 minutes, until the broccoli becomes soft and saucy. Stir through the lemon zest and lemon juice. Season with salt and freshly cracked black pepper.
4. Place the roasted capsicum into a blender with the broccoli mixture and Greek yoghurt. Blend until smooth and silky. Add a spoonful of warm water or a drizzle of olive oil if needed to loosen the sauce to your preferred consistency.
5. If needed, warm the sliced roast chicken gently in the oven.
6. Spoon the silky roasted capsicum sauce onto each plate. Top with sliced roast chicken and serve with Crispy Potato Bugs on the side. Finish with extra cracked black pepper and serve warm.

Notes

The broccoli gives the sauce body and savoury depth, while the roasted capsicum brings sweetness and colour.

The spoon of Greek yoghurt softens and smooths the sauce without making it heavy.

This sauce is also lovely served with pasta, grilled fish or roasted vegetables.