Peri-peri roasted chicken
It’s time to spice up your Sunday roast with this delicious peri-peri roasted chicken! The sweet and slightly spicy marinade makes for a mouth-watering twist on the classic. Cooked perfectly alongside roasted kumara and capsicum, this effortless one tray wonder is bound to be a hit with the whānau.
- Extra virgin olive oil
- ⅓ cup store bought BBQ sauce
- 2 Tbsp tomato paste
- 1tsp chilli flakes
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 Tbsp dijon or wholegrain mustard
- 1.5kg whole chicken
- 2 medium sized kumara, cut into 5-7cm chunks
- 2 capsicums, cut into chunks
- Green salad or vegetables, to serve
- In a bowl, whisk together 3 Tbsp olive oil, the BBQ sauce, tomato paste, chilli flakes, garlic, lemon juice and mustard until smooth.
- Pat the chicken dry using a paper towel, then place into a large bowl or container. Pour ¾ of the marinade over the chicken, reserving ¼ for basting. Rub the marinade liberally over the chicken, then cover and marinate in the fridge for a minimum of 1 hour.
- Preheat your oven to 180 degrees celsius fan bake. Remove the chicken from the fridge and allow it to come to room temperature, then transfer to a roasting tray. Place into the oven and roast for 1 hour and 20 minutes or until the juices run clear when tested; basting with the remaining marinade every 20 minutes.
- After 40 minutes, scatter the kumara and capsicum pieces around the base of the chicken. Drizzle with olive, season with salt and pepper, then return to the oven to cook for the remaining allocated time.
- Once the chicken has cooked through, allow to rest for 10 minutes before carving. Serve the roasted chicken alongside the cooked kumara, capsicums and your choice of salad or vegetables!
TOP TIP: For maximum flavour, marinate the chicken overnight to allow the punchy flavours to soak into the chicken so you can enjoy a succulent, flavoursome roast!