Peri Peri Roast Chicken Recipe

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We just LOVE this spicy peri peri roast chicken recipe – it’s a really easy family dinner idea and guarantees empty plates!

You’ll only need a few ingredients to make this super tasty spicy roast chicken recipe and we think you’ll love it so much you’ll be cooking it every week!

Peri Peri Roast Chicken Recipe

We use a blender to whizz up the peri peri marinade.

Then slash the chicken breasts and legs with a really sharp knife, drizzle the marinade over the chicken pushing it into the slashes with a spoon.

Then all that’s left to do is roast it like usual, basting it every now and again. Honestly this is just the BEST spicy roast chicken recipe I’ve ever tried!

Peri Peri Roast Chicken Ingredients

• 1 Whole chicken 

• 4 Red chillies 

• 4 Cloves of garlic

• 2 tbsp Red wine vinegar 

• 2 Lemons juiced 

• 1 tbsp Smoked paprika 

• 2 tsp Dried oregano 

• 2 tsp Soft brown sugar 

• 1 Handful of flat leaf parsley

• 1 Big pinch of sea salt

How to make peri peri roast chicken

• Heat the oven to 200C / 400F / Gas Mark 6
  
• Add all the marinade ingredients to a food processor and blitz until smooth
  
• Place the chicken into a roasting tin and slash through the skin and meat a few times on the chicken breasts and again on the chicken legs.
  
• Pour over the marinade and push it into the slashes using a spoon.
  
• Cover the chicken in tin foil and roast in the oven for around 1 hour 40 – then remove the foil and continue to roast until the chicken is cooked through properly with no pink meat remaining and the juices are running clear

How to serve peri peri roast chicken

I serve the peri peri roast chicken with our delicious herby diced potatoes which come topped with soured cream and scallions. I do a side dish of homemade Nando’s style peas.

The kids just LOVE these, it’s the best way to make peas. I also add a side of fried halloumi slices with a drizzle of Nando’s hot peri peri sauce and some buttery corn cobs.

You could also serve your peri peri roast chicken in any of these tasty ways!

• shred the chicken and stuff into toasted pittas with hummus and salad.

• shred the chicken and use to make peri peri fajitas

• shred the chicken and make peri peri chicken rice bowls with spicy veggie rice, hummus and salad veggies.

If you’re feeling lazy and just want dinner to be easy – add a side of peri peri flavoured oven chips and a big dish of coleslaw.

Get loads more easy dinner recipes here

More side dishes to serve with spicy roast chicken

• Spicy fries and dip – pimp the oven chips with our delicious spice seasoning and spicy mayonnaise.

• Easy veggie rice – rice that comes loaded with vegetables, which all counts towards your five-a-day.

• Easy bean salad – a delicious, quick bean salad, with fresh and crunchy ingredients.

• Corn And Avocado Salad – a tasty salad with charred corn and peppers mixed with creamy avocado and juicy vine tomatoes in a delicious Chimichurri dressing.

• Mini jacket potatoes – super tasty baby jacket potatoes stuffed with soured cream and bacon – so good!

More chicken dinner recipes to try

• Slow cooker peri peri casserole – a super easy slow cooker chicken stew, just serve with potato wedges and vegetables for an easy midweek dinner.

• Cajun chicken thighs -spicy chicken thigh traybake, these are delicious with rice salad.

• Chicken balti cheat recipe – cheat your way to a curry that looks and tastes homemade with our neat little cheat-y curry recipe.

Get our best chicken recipes here – perfect for weeknight dinner

Yield: Serves 4

Peri Peri Roast Chicken Recipe

Print

Super tasty, succulent peri peri spicy roast chicken

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 whole chicken
• 4 red chillies 
• 4 cloves garlic
• 2 tbs red wine vinegar 
• 2 lemons juiced 
• 1 tbs smoked paprika 
• 2 tsp dried oregano 
• 2 tsp soft brown sugar 
• 1 handful flat leaf parsley 
• pinch sea salt 

Instructions

1. Heat the oven to 200C
2. Add all the marinade ingredients to a food processor and blitz until smooth
3. Place the chicken into a roasting tin and slash through the skin and meat a few times on the chicken breasts and again on the chicken legs.
4. Pour over the marinade and push it into the slashes using a spoon.
5. Cover the chicken in tin foil and roast in the oven for around 1 hour 40 – then remove the foil and continue to roast until the chicken is cooked through properly with no pink meat remaining and the juices are running clear

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 132mgSodium: 171mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 43g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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