Peri-Peri Roast Chicken. #cookingdelight How to cook peri peri roast chicken. Nando's style chicken recipe Recipe instructions. This Peri Peri Chicken is juicy, spicy and and loaded with flavour! I'll show you how to make Peri Peri sauce that you'll want to smother on everything This recipe ensures you have enough to marinade the chicken, with plenty leftover for dipping. We start by roasting the peppers and red onion with oil.

Add the rest of the peri peri sauce ingredients and stir to combine. Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. You can cook Peri-Peri Roast Chicken using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Peri-Peri Roast Chicken

It's 1 of chicken, around 1.5 kg.
You need 2 of red peppers, halved and deseeded.
Prepare 5 tbsp of olive oil, plus extra to drizzle.
It's 1 tbsp of chilli flakes.
Prepare 2 tsp of sweet paprika.
Prepare 1 tsp of grated fresh ginger.
You need 3 of garlic cloves, roughly chopped.
You need 1 tsp of sugar.
It's 1 tbsp of dried oregano.
Prepare 2 tbsp of balsamic vinegar.
It's 1/2 tsp of nutmeg.
You need 1 tsp of cayenne peppe.

Brush the chicken with the peri-peri sauce, add some seasoning, then leave to marinate if you have time. Crispy skin Peri Peri Chicken Thighs, baked in the oven, perfect recipe for a weeknight dinner! Serve it with some rice or baked potatoes and some coleslaw too! Marinated Peri Peri Chicken Thighs and Drumsticks dish is an oven baked version of Portuguese flame-grilled PERi-PERi chicken, yet it still looks like grilled chicken!

Peri-Peri Roast Chicken instructions

Heat the oven to 200°C fan. Put the peppers in a roasting tin, drizzle with olive oil and season. Roast for 20-25 minutes until it started to char and soften. Remove from oven. Turn the oven temp down to 180c.
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 large mixing bowl. Rub the chicken with the paste. Drizzle with some olive oil and roast for 1 hour or until the chicken is cooked through..
To serve, carve the chicken then scatter with fresh mint, squeeze over lemon wedges and serve with roast potatoes and vegetables..

The chicken is marinated in fresh lemon, garlic, orange juice, paprika and red pepper flakes and then baked in the oven for a crispy finish. I served with oven roasted asparagus. Next time I think I'll try baking zucchini/squash maybe in the same pan. Also I'm going to pound out my chicken breasts or slice them into strips so the sauce really gets appreciated. This chicken dish is made using a peri peri or piri piri sauce.