Portuguese
Frango assado com piri-piri
Roast chicken with piri-piri
A butterflied chicken rubbed with garlic, lemon, paprika and piri-piri and roasted hot until the skin is crisp, with oven chips and a tomato salad.
- Serves 4
- Prep 25 min
- Cook 55 min
- Total 1 h 20 min
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Ingredients
12 items · serves 4- 1 whole chicken (about 1.6 kg)
- 4 cloves garlic, crushed
- 1 lemon, juiced
- 1 to 2 tsp piri-piri or crushed dried chilli, to taste
- 2 tsp sweet paprika
- 5 tbsp olive oil
- 1 bay leaf, crumbled
- 1 1/2 tsp salt
- 1 kg potatoes, cut into thick chips
- 3 ripe tomatoes
- 1 small onion, thinly sliced
- 1 tbsp red wine vinegar
Contains: chicken · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
6 steps- 1Butterfly the chicken: cut down both sides of the backbone with strong kitchen scissors, remove it, turn the bird over and press it flat. Slash the thighs and drumsticks.
- 2Mix the garlic, lemon juice, piri-piri, paprika, bay leaf, 3 tablespoons of the olive oil and 1 teaspoon of the salt. Rub it all over the chicken and leave for at least an hour, or overnight in the fridge.
- 3Heat the oven to 220 C (200 C fan). Toss the potatoes with 1 tablespoon of olive oil and the rest of the salt on a tray, and put the chicken skin side up on a second tray.
- 4Roast both for 45 to 55 minutes, basting the chicken once and turning the chips, until the chicken juices run clear and the skin is crisp.
- 5For the salad, slice the tomatoes and onion and dress with a pinch of salt, the vinegar and the last tablespoon of olive oil.
- 6Cut the chicken into pieces and spoon over the tray juices. Serve with the chips and salad.