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Peri-Peri chicken roast

Good for dietary types:

White Meat

Download the print version here

Prep Time:

15 minutes

Cook Time:

1 hour 30 minute

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

850mg

Calories:

590

Protein

48g

Potassium:

1050mg

Fibre:

Carbohydrates:

40g

Fat:

31g

Saturated Fats:

Polyunsaturated Fats:

4.5g

Monounsaturated Fats:

18g

Sugar:

10g

Vitamin A:

120%

Vitamin C:

50%

Calcium:

Iron:

18%

About the Recipe

Let's bring Portugal to our kitchen.

With flavours that unfold bite by bite; a clean, lively chilli heat that builds without overwhelming.

Bright pops of lemony tang and deep savoury notes from garlic, oregano and smoky paprika. Roasting adds a gentle cgar that brings warmth and depth.

I love to serve this with homemade red cabbage slaw and ratatouille.

Ingredients

For the roast peri Chicken

1 whole Chicken (1.8kg)
4 birds eye chillis (if you like heat)
4 cloves of garlic
Zest and juice of 1 lemon
2 tbsp of red wine vinegar
2 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the sweet potato fries

1.2kg of sweet potatoes
1 tsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
Black pepper

Preparation

Make the peri-peri sauce by blending all the ingredients (except the chicken, of course) into a thick fiery sauce.
Rub the sauce all over the chicken and marinate for 2 hours or the day before or you can cook straight away.
Cook by placing in an oven set at around 180oc, adjust the cooking time for the size of the chicken but will probably need about 1 hour 30.
While the chicken is roasting prepare the fries by cutting into wedges and tossing in all the spices and olive oil/
After about 45 minutes check the chicken and baste with the sauce in the pan and nestle the sweet potato fries around the chicken putting back into the oven.
After another 30 minutes baste again and toss the fries (you might want to drain some access sauce from the pan as this can make the chips a bit soggy)
One the cooking time is up take the chicken out to rest while you keep the fries warm.
Goes great with corn on the cobs, coleslaw or ratatouille.