Peri peri chicken

Ingredients

• 1 whole chicken (about 1.6 kg)
• 6 to 10 fresh red peri peri chillies, stems removed
• 1 red capsicum, roughly chopped
• 4 cloves garlic
• Juice and zest of 1 lemon
• 60 ml olive oil
• 2 tbsp red wine vinegar
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tsp flaky sea salt
• Lemon wedges and green salad, to serve

Method

1. Step 1

   Make the sauce

   Blend the chillies, capsicum, garlic, lemon juice and zest, olive oil, vinegar, paprika, oregano and salt until smooth. Set aside a third in a clean jar for serving.

2. Step 2

   Butterfly the chicken

   Using sturdy scissors, cut down both sides of the backbone and remove it. Turn the chicken over and press down firmly on the breastbone to flatten it.

3. Step 3

   Marinate

   Rub the rest of the sauce all over the chicken, cover and refrigerate for at least 2 hours, or overnight.

4. Step 4

   Cook

   Heat the oven to 200°C fan bake. Roast the chicken skin-side up on a tray for 40 to 45 minutes, until the juices run clear and the thickest part reaches 75°C. Or cook on a medium barbecue with the lid down, turning once.

5. Step 5

   Rest and serve

   Rest for 10 minutes, then cut into pieces and serve with the reserved sauce, lemon wedges and a green salad.