Peri-Peri Roast Chicken makes an effortless tasty meal your whole family will enjoy. It is one of those recipes that requires only 15 minutes of preparation and then the oven does all the work, making it a perfect recipe for busy nights.
Peri-Peri Roast Chicken is marinated in a Peri-Peri sauce and grilled till the chicken skin is golden and meat is moist and juicy. A Peri-Peri sauce is made using Peri-Peri (African Bird’s Eye) Chilli along with salt, garlic, lemon, onion, oil, and vinegar. Peri-Peri sauce blends a distinctive flavour with a hint of heat that gradually develops on the tongue and ends in a complete body experience. It is magic in a bottle. You can make your own Peri-Peri sauce at home, but I prefer buying Nando’s Peri-Peri sauce bottles sold at most supermarkets. If you cannot find Nando’s, feel free to use any brand of Portuguese Peri-Peri sauce.
I love making Peri-Peri Roast Chicken because not only is it easy and healthy, it is also a family favourite. Both my husband and toddlers enjoy this filling recipe. To make this into a complete meal, I throw some vegetables (potatoes, mushrooms, asparagus, broccoli) into a roasting tray and place the marinated chicken on a wire rack over the vegetables. As the chicken roasts, its drippings fall over the vegetables resulting into an extremely flavourful side. They are usually no leftovers, but if there is ever any left-over chicken the next day, I use it to make my delicious Grilled Chicken Wraps with Spicy Garlic Sauce.
Frequently Asked Questions
Can I make the Per-Peri Sauce at home?
Yes! There are lots of recipes on the internet to make Peri-Peri sauce at home. I find this recipe by Rock Recipes remarkably similar to Nando’s Peri-Peri sauce. This roast chicken meal is my go-to recipe on busy nights, so I stick to store bought Peri-Peri sauces to keep it hassle free.
Can I adapt this recipe to suit my preferred level of heat?
Yes of course! The best part of this recipe is that it can be adjusted according to your preferences. My husband and toddlers have a very low tolerance for heat, so I use a mild Per-Peri sauce and mellow it further by using Nando’s lemon and herb sauce. If you like a bit of heat I would recommend adding a splash of your favourite hot sauce or opting for Nando’s hot Peri-Peri Sauce.
Why do you Spatchcock the chicken?
Traditionally, Peri-Peri Chicken is flame-grilled on a rotisserie, this means the chicken gets direct heat on all sides giving you a nice crisp skin on all over. Since my oven is not equipped with a rotisserie, I slow roast the chicken at 180 ℃ for 45 to 50 minutes before grilling it at 220 for 5 minutes (using the oven top grill option) to get a nice golden colour on the skin. It is hard turning a whole chicken manually to get colour on all sides and you usually end up with soggy chicken skin on the parts that do not get direct heat from the top grill. By spatchcocking the chicken all the skin is facing upwards, cooks evenly, is easier to handle and the best part is no soggy skin.
How do you Spatchcock a chicken?
Spatchcocking is a technique in which you remove the backbone of a whole chicken to flatten it out. To learn how to spatchcock a chicken there are many videos on the internet, I find this one helpful.
For Peri-Peri Roast Chicken:
- Nando’s Peri-Peri Sauce Garlic 1/4 cup
- Nando’s Peri-Peri Sauce Lemon & Herb 1/4 cup
- Tabasco Hot Sauce 7-8 drops; depending on taste
- Soy Sauce 1 tbsp
- Worcestershire Sauce 1 tsbp
- Salt 1 tsp or to taste
- Whole Chicken 1; Spatchcocked
- Baby Potatoes 300 g; halved
- Mushrooms 200 g; halved
- Lemon 1; halved
- Salt to taste
- Pepper to taste
- Olive Oil 2 tbsp
- Italian Herbs 1 tsp
Preheat oven to 180 ℃. Mix all the marinade sauces and salt in a bowl. Using a paper towel pat the chicken dry. The chicken should be at room temperature. Using a pastry brush apply Peri-Peri marinade all over the kitchen. Make sure you get all the nooks and crannies.
Place potatoes, mushrooms and lemons in an aluminium lined roasting tray. Season mushrooms and potatoes with salt, pepper and herbs. Drizzle olive oil on top and give it a good mix. Place a raised wire rack on top of the prepared vegetables. Place the marinated chicken on top of the vegetables. Roast in the oven for 45-50 minutes or until when a meat thermometer inserted in the thickest part of the chicken (thighs) reads 75 ℃. Allow the chicken to rest a few minutes, so that the juices can settle, before cutting into it.
Serve Peri-Peri Chicken with baked potatoes and mushrooms and a squeeze of lemon.