Peri-peri roast chicken

Name: Peri-peri roast chicken
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: Serves 6
Cuisine: Spanish recipes
Ingredients: 2kg free-range whole chicken; Fresh mint leaves, lemon wedges and steamed rice to serve; For the paste; 2 red peppers, halved and deseeded; 5 tbsp olive oil, plus extra to drizzle; 3 red chillies (see tips); 1 tsp smoked paprika; 1 tbsp grated fresh ginger; 3 garlic cloves, roughly chopped; ½ tsp caster sugar; 2 tsp dried oregano; 15g bunch fresh oregano; 2 tbsp red wine vinegar; ½ tsp ground allspice; Pinch cayenne pepper

Published: 13 Dec 16
Updated: 28 Aug 24

Test kitchen approved

Dare to be different for your next Sunday roast and try your hand at this spicy Portuguese chicken recipe – it’s easy, yet oh-so-satisfying.

How about homemade chips with your chicken?

Serves 6
Hands-on time 30 min, oven time 1 hour 35 min

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Ingredients

2kg free-range whole chicken
Fresh mint leaves, lemon wedges and steamed rice to serve

For the paste

2 red peppers, halved and deseeded
5 tbsp olive oil, plus extra to drizzle
3 red chillies (see tips)
1 tsp smoked paprika
1 tbsp grated fresh ginger
3 garlic cloves, roughly chopped
½ tsp caster sugar
2 tsp dried oregano
15g bunch fresh oregano
2 tbsp red wine vinegar
½ tsp ground allspice
Pinch cayenne pepper

Method

Heat the oven to 220°C/200°C fan/gas 7. Put the peppers in a roasting tin, drizzle with olive oil and season. Roast for 20-25 minutes until starting to char and soften. Remove and turn the oven down to 180°C/160°C fan/gas 4.
Put the roasted peppers into a food processor with the rest of the paste ingredients and whizz to a pulp. Put the chicken into a medium roasting tin that’s not too deep and not too snug – there needs to be plenty of space. Thoroughly coat the chicken in the paste. Drizzle with a little more olive oil and roast for 1 hour 30 minutes or until the chicken is cooked and piping hot throughout.
To serve, joint the chicken, legs first then the breasts. Scatter generously with fresh mint, squeeze over lemon wedges and serve with rice.

Recipe from November 2016 Issue

Nutrition

Nutrition: per serving

Calories: 388kcals
Fat: 18.4g (3.6g saturated)
Protein: 51.1g
Carbohydrates: 3.1g (2.8g sugars)
Fibre: 2.5g
Salt: 0.4g

delicious. tips

This paste is quite hot, so use fewer chillies if you prefer less heat. Wear rubber gloves if rubbing the sauce on by hand.
The paste will keep in a sealed container in the fridge for 1 week.

Coat the chicken in the paste and chill for up to 48 hours.

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