Peri Peri Roast Chicken

A spicy peri peri chicken roasted with onions and potatoes, served with a fresh dressed lime salad.

Chicken Main Course Spicy Gluten Free Roast

Estimated Nutrition

Calories

1065.1

kcal / serving

4260.5 kcal total

Carbs

35.7g

per serving

142.8 g total

Fat

62.1g

per serving

248.4 g total

Protein

91.3g

per serving

365.2 g total

Cook Time

110

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

optional for sauce

tsp

Caster Sugar

for dressing

CondimentsSauces

Wine Vinegar

white or red

tbsp

Soy Sauce

ensure gluten-free if required

tbsp

Tabasco

to taste

Fruits

piece

Lime

zest and juice

Liquids

150

Chicken Stock

alternatively use water or red wine

Meat

Chicken

whole, preferably free-range or organic

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

peeled and roughly chopped

tbsp

Smoked Paprika

null

tsp

Oregano

dried

OilsFats

Vegetable Oil

for sauce

tbsp

Extra Virgin Olive Oil

for dressing

Vegetables

piece

Red Chilli

halved, deseeded and finely chopped

Ginger

grated

piece

Red Onion

peeled and quartered

500

Baby Potatoes

whole

130

Salad Leaves

crispy mix

Method

Spread three-quarters of the sauce over the chicken and add onions and potatoes to the tin.

Season vegetables and roast for another 40-50 minutes until chicken juice runs clear.

Transfer chicken to a plate to rest under foil and keep vegetables warm in a separate dish.

Season chicken with salt, pepper, and oil in a roasting tin and cook for 60 minutes.

Simmer remaining sauce with stock in the roasting tin while scraping the base.

Whisk lime juice, sugar, and olive oil together and toss with salad leaves.

Carve the chicken and serve with roasted vegetables, salad, and the warm sauce.

Preheat the oven to 200°C.

Mix garlic, chillies, ginger, oil, vinegar, soy sauce, Tabasco, paprika, oregano, sugar, lime zest, and juice in a bowl.