Today’s recipe is for those who enjoy some spice as this recipe for roasted piri piri chicken definitely has some heat. One great thing about this dish is that you can throw everything together into one roasting pan, the chicken, potatoes, and carrots which means less mess and less work.
Spicy roasted chicken and potatoes is a staple dinner in most Portuguese households and mine is no exception. Usually I’ll see a similar roasted dish at my family get-togethers and although this chicken does have a bit more spice then usual, it would still fit right in. The piri piri sauce is a popular condiment, which can be used in many ways like siracha, but in this recipe the piri piri is more of a full bodied sauce rather than just a condiment. The sauce is actually really easy to make, by just combining a few ingredients into the food processor and voila, sauce is done. Then brush it on the chicken and vegetables and you’re ready to roast.
Along with the piri piri sauce, there is one more thing I recommend doing to prep this roast and that’s to butterfly the chicken allowing for a more even and faster cooking time. To do this, you will need to cut out the backbone and flatten the chicken, so just be sure to follow the steps in the recipe. It only takes a few minutes to do but it makes a big difference when cooking, helping it cook quicker and more evenly.
If you too love some heat in your food give this recipe for roasted piri piri chicken a try, you will not be disappointed! Give it a try with our Spring Salad with Arugula, Zucchini, and a lemon dressing.
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- 1 Whole Chicken (3-4 lbs)
- 1 1 kg small whole carrots , heirloom if you can get them, peeled, washed, and greens trimmed leaving about half inch on
- ½ lbs potatoes (yukon or reds), peeled and thinly sliced
- 2 or 3 tablespoons of olive oil
- 2 or 3 Dried Ancho Chilies re-hydrated (see directions in instructions), The more you use the more spicy it will be.
- 3 tablespoons smoked paprika
- 8 cloves garlic
- 1½ tablespoon kosher salt
- 1 tablespoon coriander
- ½ cup plus 1 Tablespoon sherry vinegar or red wine vinegar
- ½ cup plus 1 Tablespoon Olive Oil
- 1 teaspoon pepper
- Preheat oven to 415F
- Rehydrate dried chilies in small pot of boiling water on the stove for 20 minutes.
- Butterfly chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
- Make the marinade by blending the marinate ingredients into a paste with a blender or food processor.
- Brush a layer of marinade on the bottom of your baking pan along with 2 tablespoons of olive oil.
- Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt.
- Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.)
- Place chicken, skin side down on the potatoes.
- Place the carrots around the chicken, and on top of the potatoes. Brush marinate on them.
- Turn chicken over after 15 minutes, and place back in the oven. After 10 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15 minutes, or until leg/ thigh reaches internal temperature of 180 F. To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here.
- Remove chicken when done and let rest 5-10 minutes before serving. Serve with your favourite yogurt sauce.