Spicy Roast Chicken

For the chicken:

• 50 grams unsalted butter
• 4 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
• ½ tablespoon cumin
• ½ tablespoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1.3 kilograms whole chicken

For the slaw:

• ¼ head of white cabbage, thinly sliced
• ¼ head of red cabbage, thinly sliced
• 2 carrots, grated
• 2 spring onions, finely sliced
• 100 millilitres (3.5 fluid ounce) mayonnaise
• 1 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce

directions

1. Preheat oven to 200°C / 180°C Fan / Gas Mark 6.
2. Place the butter in a microwave-safe bowl and melt on a low heat for 1-2 minutes. Once melted, stir through FRANK'S RedHot® Original Sauce, cumin, smoked paprika, salt and black pepper.
3. Pat the chicken dry and place in a roasting tray. Brush the chicken all over with the sauce.
4. Transfer the chicken to the oven and roast for 20 minutes. After 20 minutes, reduce the oven temperature to 180°C / 160°C Fan / Gas Mark 4, and cook for a further 55 minutes. Once cooked, remove from the oven and cover with foil. Allow to rest before serving.
5. To make the tangy hot slaw, mix together the white cabbage, red cabbage, carrots, spring onions, mayonnaise and FRANK'S RedHot® Original Sauce.
6. Serve the roast chicken with the slaw and extra FRANK'S RedHot® Original Sauce to taste.