Peri peri chicken
5
Points®
Total time: 2 hr 40 min • Prep: 25 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
Make over traditional roast chicken with a spicy glaze. Serve with crunchy mixed baked potatoes for a satisfying meal
Ingredients
Fresh red chilli
2 whole, small, finely chopped
Fresh red chilli
1 whole, long, finely chopped
Ground paprika
2 tsp, mild
Fresh lemon rind
2 tsp, finely grated
Lemon juice
½ cup(s), (125ml)
Olive oil
1 tbs
Garlic
4 clove(s), crushed
Dried oregano
2 tbs, finely chopped
Whole raw skinless chicken
1 large, (1.4kg purchased)
Baby potatoes
250 g, halved or quartered
White sweet potato
200 g, (1 medium) coarsely chopped
Potato(es)
250 g, (Kipfler) scrubbed, quartered
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Combine chillies, paprika, rind, 13 cup of the lemon juice, oil, garlic and oregano in a small bowl and set aside. Rinse chicken under cold water, then pat dry with paper towels. Using kitchen scissors, cut along each side of backbone. Discard. Turn chicken skin-side up, use heel of hand to flatten slightly, then remove skin. Using a skewer, pierce chicken all over and place in a baking dish. Rub with chilli mixture and bake for2 hours, basting with pan juices.
2
Line a baking tray with baking paper. Place potatoes on prepared tray, drizzle with remaining juice then season with salt and freshly ground black pepper. Bake for last 50 minutes of chicken cooking time.
3
Increase oven temperature to 220°C or 200°C fan-forced. Remove chicken and stand, covered with foil, for 15 minutes. Meanwhile, continue to cook potatoes for 15 minutes or until tender and golden. Serve chicken with potatoes and lemon wedges.
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