Photo of Peri peri chicken by WW

Peri peri chicken

9
9
5
SmartPoints® value per serving
Total Time
2 hr 40 min
Prep
25 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
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 potato

250 g, halved or quartered

White sweet potato

200 g, (1 medium) coarsely chopped

Potato

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.

Notes

SERVING SUGGESTION: Steamed green beans sautéed and sprinkled with chopped parsley.