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Serves
US | Metric
Ingredients
For the Chicken & Spuds
  • 1 Large Chicken
  • 700 g Maris Piper Potatoes
  • 1 Head of Cauliflower
For the Marinade
  • 3 Cloves of Garlic
  • ½ tsp Dried Chillies
  • 1 tbsp Smoked Paprika
  • 1 tbsp Red Wine Vinegar
  • 60 ml Lemon Juice
  • 60 ml Olive Oil
Chilli & Coriander Dressing
  • 1 Green Birds Eye Chilli
  • 1 Large Handful of Fresh Coriander Leaves
  • Juice of 1/2 Lemon
  • 125 g Mayonnaise
  • 75 g Sour Cream
Peri Peri Chicken Peri Peri Chicken
Peri Peri Chicken
With Juicy Roasted Potatoes & Cauliflower

With glorious Roast Potatoes & Cauliflower cooked under the Chicken to absorb all that awesome flavour & the Chilli & Coriander dressing that I posted previously with Lamb.

Prep 20 minutes
Total 1 hour 20 minutes
  • Preheat your oven to 180C
  • Blitz all marinade ingredients together in a food processor until smooth.
  • Peel the potatoes and cut into small roast potato sized pieces then add to a roasting tin and toss them in a tiny amount of olive oil.
  • Spatchcock the chicken and lay it above the potatoes on a roasting rack/ oven rack. Apply about 1/2 the marinade to the bird and then cook for approximately 40mins until the internal temperature reaches 74C or until the juices run clear.
  • Baste the chicken every 10-15 minutes with the remaining marinade and 15 minutes before the end, add the cauliflower to the potatoes.
  • Add all dressing ingredients to a blender and blitz until smooth.
  • Serve the Chicken & Potatoes with Salad & the Dressing on the side.
Peri Peri Chicken Peri Peri Chicken
Peri Peri Chicken
With Juicy Roasted Potatoes & Cauliflower

With glorious Roast Potatoes & Cauliflower cooked under the Chicken to absorb all that awesome flavour & the Chilli & Coriander dressing that I posted previously with Lamb.

favorite
print
like
Prep 20 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
For the Chicken & Spuds
  • 1 Large Chicken
  • 700 g Maris Piper Potatoes
  • 1 Head of Cauliflower
For the Marinade
  • 3 Cloves of Garlic
  • ½ tsp Dried Chillies
  • 1 tbsp Smoked Paprika
  • 1 tbsp Red Wine Vinegar
  • 60 ml Lemon Juice
  • 60 ml Olive Oil
Chilli & Coriander Dressing
  • 1 Green Birds Eye Chilli
  • 1 Large Handful of Fresh Coriander Leaves
  • Juice of 1/2 Lemon
  • 125 g Mayonnaise
  • 75 g Sour Cream

  • Preheat your oven to 180C
  • Blitz all marinade ingredients together in a food processor until smooth.
  • Peel the potatoes and cut into small roast potato sized pieces then add to a roasting tin and toss them in a tiny amount of olive oil.
  • Spatchcock the chicken and lay it above the potatoes on a roasting rack/ oven rack. Apply about 1/2 the marinade to the bird and then cook for approximately 40mins until the internal temperature reaches 74C or until the juices run clear.
  • Baste the chicken every 10-15 minutes with the remaining marinade and 15 minutes before the end, add the cauliflower to the potatoes.
  • Add all dressing ingredients to a blender and blitz until smooth.
  • Serve the Chicken & Potatoes with Salad & the Dressing on the side.