Whole roasted peri-peri chicken

Serves 4 – 6

A roast chicken is often served as a Sunday lunch and is always popular. Remember that periperi is
quite hot, so season it to your family’s preference.

Ingredients:

• 1 tbsp (15 ml) sunflower oil
• black pepper to taste
• 1 tbsp (15 ml) tomato paste
• 2 tsp (10 ml) periperi or to taste
• 2 tbsp (30 ml) lemon juice
• 2-4 cloves of garlic, finely chopped
• 1 tsp (5 ml) paprika
• 1,2 kg whole chicken, skin
• and all fat removed
• 6 potatoes, quartered
• ½ tsp (2,5 ml) salt
• ½ cup (125 ml) water

Process:

1. Preheat the oven to 180 °C.
2. Mix the oil with all the seasonings, except the salt, in the bowl. Spread some of this paste over the chicken.
3. Place chicken in a large oven dish.
4. Toss the potatoes with the remaining paste and place in the oven dish around the chicken.
5. Sprinkle potatoes with salt and pour the water into the oven dish. Cover with foil and roast chicken and potatoes for 30 minutes. Remove foil, toss potatoes in liquid and roast for another 30 minutes or until cooked.
6. Serve with green veggies or a salad.