Discover the fiery flavors of Spicy Peri-Peri Roasted Chicken! This succulent dish, featuring red bell peppers and onions, is perfect for spice lovers and family dinners alike.
1166 kcal
/serving
1 hr 30 mins
Serves
4
Medium
African
Ingredients
- {'group': 'Peri-Peri Sauce', 'item': '2 red bell peppers, sliced'}
- {'group': 'Peri-Peri Sauce', 'item': '2 red onions, chopped'}
- {'group': 'Peri-Peri Sauce', 'item': '120ml sunflower oil'}
- {'group': 'Peri-Peri Sauce', 'item': '1 tsp paprika'}
- {'group': 'Peri-Peri Sauce', 'item': '1 tsp smoked paprika'}
- {'group': 'Peri-Peri Sauce', 'item': '2 tsp cayenne pepper'}
- {'group': 'Peri-Peri Sauce', 'item': '1 tsp salt'}
- {'group': 'Peri-Peri Sauce', 'item': '4 garlic cloves, peeled'}
- {'group': 'Peri-Peri Sauce', 'item': '2 red serrano chillies, deseeded'}
- {'group': 'Peri-Peri Sauce', 'item': "10 dried African bird's eye chillies"}
- {'group': 'Peri-Peri Sauce', 'item': '1/4 tsp white pepper'}
- {'group': 'Peri-Peri Sauce', 'item': 'Zest and juice of 1 lemon'}
- {'group': 'Peri-Peri Sauce', 'item': '1/4 tsp dried rosemary'}
- {'group': 'Peri-Peri Sauce', 'item': '4 tbsp red wine vinegar'}
- {'group': 'Main', 'item': '1 medium chicken (1.4-1.6kg)'}
- {'group': 'Main', 'item': '1/2 tsp salt'}
- {'group': 'Main', 'item': '1/2 tsp ground black pepper'}
Preparation
- Preheat the oven to 180°C (350°F (175°C)).
- Slice the red peppers and chop the red onions into large chunks.
- Deseed and slice the serrano chillies.
- Zest and juice the lemon.
Cooking
- Place the peppers and onions on a baking tray, drizzle with 2 tbsp of sunflower oil, and sprinkle with paprika, smoked paprika, cayenne pepper, and salt.
- Roast for 20 mins.
- Add garlic and serrano chillies, roast for another 10 mins.
- Blend roasted vegetables with dried chillies, white pepper, lemon zest and juice, dried rosemary, remaining sunflower oil, and red wine vinegar until smooth.
- Spatchcock the chicken by removing the backbone and flattening it.
- Place the chicken on a baking tray, coat with one-third of the sauce, and season with salt and black pepper.
- Roast for 45 mins, baste with more sauce, and roast for an additional 10-15 mins until cooked through.
Plating & Serving
- Let the chicken rest for 10 mins before serving.
- Serve with the remaining peri-peri sauce on the side.
Notes
The peri-peri sauce can be stored in the refrigerator for up to 2 weeks.
Suggested Sides
rice
grilled vegetables
Nutrition per Serving
1166
Calories
74.3g
Protein
63% DV
25.8g
Carbs
9% DV
85.5g
Fat
109% DV
5.8g
Fiber
15% DV
13.1g
Sugars
1156mg
Sodium
77% DV
281mg
Cholesterol
80% DV
| Diet Type | Low Carb |
| Health Labels | Sugar Conscious Keto Friendly Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details