Red Adjika Roast Chicken with Cranberries, Brussels & Crispy Potatoes

The weeks before Christmas can be chaos - school plays, office parties, last-minute shopping. This is the dinner that keeps everyone happy without keeping you in the kitchen: juicy roast chicken, crispy potatoes, golden Brussels sprouts, and a jewel-bright cranberry pan sauce - all on one tray. The secret to getting “wow” flavour with very little effort is a spoon or two of Red Adjika. It brings tomato-garlic depth and warming Georgian spices that play beautifully with citrus and cranberries. Because adjika already carries saltiness and peppery heat, you’ll usually add little to no extra seasoning - just taste and adjust at the end.

Ingredients (serves 4–6)

• 6 bone-in chicken thighs, skin on

• 700 g waxy potatoes, cut into 3–4 cm chunks

• 400 g Brussels sprouts, halved

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 2 heaped tbsp Red Adjika (Happy Adjika)

• Zest and juice of 1 orange (or 2 clementines)

• 120 g fresh or frozen cranberries

• 1–2 tsp honey or maple (to balance the berries)

• A few thyme sprigs (optional)

• Lemon wedges, to serve

Seasoning note: adjika brings salt and heat - taste before adding any extra.

Method

1. Heat the oven to 220°C (fan 200°C).

2. Make adjika oil: In a small bowl, mix olive oil, Red Adjika, and orange zest.

3. Tray up: Toss potatoes, Brussels and red onion on a large tray with half the adjika oil. Nestle in chicken thighs; brush chicken with the remaining adjika oil.

4. Roast 20 minutes, then scatter cranberries around, squeeze over orange juice, and drizzle honey. Add thyme if using.

5. Roast 15–20 minutes more until chicken is cooked (75°C in the thickest part) and potatoes are crisp.

6. Finish & serve: Taste a spoon of the tray juices - adjust with a squeeze of lemon if you’d like extra brightness. Serve straight from the tray.

Make it yours

• Greens swap: Use halved mini cabbages or broccoli florets (add in the last 15 minutes).

• Kid-mild: Start with 1½ tbsp adjika and pass the jar at the table for spice-fans.

• Veggie version: Replace chicken with halved portobello mushrooms + parboiled potatoes; reduce roasting time by ~10 minutes.

Make-ahead & leftovers

• Prep ahead: Toss veg with adjika oil and store, covered, up to 24 hours; roast from chilled (+5 minutes).

• Leftovers: Shred chicken and toss with the roasted veg, a spoon of adjika and cooked pasta for an instant second dinner.

What to serve with it

• Peppery rocket salad with slices of pear and toasted walnuts.

• Adjika yogurt dip: Fold 1 tsp Red Adjika into thick yogurt for a cooling spoon-on-the-side.