By Lorraine Pascale
Updated:
A different way to roast chicken. I have given the recipe using a 2kg (about 4½ lb) bird so that there is some meat left over for sandwiches the next day. Without leftovers, a 1.5kg-1.8kg (3¼ lb -4lb) chicken would be about enough to serve four people. If you use a different size to the recipe below, work out the cooking time based on 20 minutes per 450g (1lb), plus 20 minutes. Regardless of what size bird you use, spread it with the peri peri sauce and add the onions and potatoes 45-50 minutes before the end of the cooking time
Prep time (before and after cooking): 30 minutes. Roasting: 1 hour 50 minutes
SERVES 4
CHICKEN
- 1 x 2kg • 4½ lb whole chicken, preferably
- free range and/or organic
- salt and freshly ground
- black pepper
- vegetable oil for drizzling
- 150ml • ¼ pt water,
- chicken stock or
- red wine
SALAD
- 1 lime
- 1 tsp caster sugar (or a squidge of honey)
- 3 tbsp extra virgin
- olive oil
- 1 bag of crisp salad leaves
PERI PERI SAUCE
- 5 garlic cloves
- 1-5 red chillies (as hot as
- you dare!)
- 2cm • ¾ in piece fresh ginger
- 50ml • 2fl oz vegetable oil
- 25ml • 1fl oz white or red wine vinegar
- 3 tbsp soy sauce
- 1-2 tbsp Tabasco sauce (again, as hot as you dare!)
- 2 tbsp smoked paprika
- 3 tsp dried oregano
- 1 tsp caster sugar (optional)
- 1 lime
VEGETABLES
- 3 red onions
- 500g • 18oz baby new potatoes
- Preheat the oven to 200C (fan 180C), 400F, gas mark 6. Sit the chicken in a large roasting tin, season well with salt and pepper and drizzle with oil. Place in the oven and cook for 1 hour.
- Meanwhile, prepare the peri peri sauce. Peel and roughly chop the garlic; halve, deseed and finely chop the chillies and place both in a small bowl. Finely grate
- in the ginger (unpeeled) and then add the oil, vinegar, soy sauce, Tabasco, smoked paprika, oregano and sugar (if using). Finely grate in the lime zest and then squeeze in the juice and mix together.
- Remove the chicken from the oven after 1 hour and tip three-quarters of the peri peri sauce on to it, spreading it all over with the back of a spoon.
- Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for 50 (or so) minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, as this is the peri peri style.
- To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear. Check the meat has no pinkness remaining either and that it is completely cooked through. Once cooked, carefully lift the chicken from the roasting tin on to a large plate and cover it loosely with tinfoil so it can rest and become juicier. Using a slotted spoon, remove the vegetables from the tin too, transferring them to a medium ovenproof dish. Then put them back in the oven (with the oven now turned off) to keep warm.
- Carefully pour the oil out of the roasting tin, leaving the juices and sticky bits behind. Put it on a medium heat and add the remaining sauce and 150ml • ¼ pt water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom.
- Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large serving bowl, pour the dressing over and toss the leaves about.
- Returning to the chicken, pour any juices on the plate into the sauce before carving up the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug.
For more recipes from Ms Pascale, click below
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First published in YOU, Mail on Sunday
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