Peri Peri Chicken Roast

Peri Peri Chicken Roast 


 2kg free-range whole chicken

 Fresh lemon slices and steamed rice to serve



  • 5 tbsp olive oil, plus extra to drizzle
  • 2 red capsicum, halved and deseeded
  • 4 tablespoons of Peri Peri seasoning
  • 3 garlic cloves, roughly chopped
  • ½ tsp caster sugar
  • 2 tsp dried oregano
  • 15g bunch fresh oregano
  • 2 tbsp red wine vinegar
  • Heat the oven 160°C
  • Put the capsicum into a food processor with the rest of the paste ingredients and whizz to a pulp. Put the chicken into a medium roasting tin. Thoroughly coat the chicken in the paste. Drizzle with a little more olive oil and roast for 1 hour 10 minutes or until the chicken is cooked and piping hot throughout.
  • To serve, joint the chicken, legs first then the breasts. Squeeze or decorate with lemon slices and serve with rice.

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