Juicy baked peri peri chicken with potatoes is a delicious dinner recipe perfect for feeding a crowd.
Cuisine South African
Keyword butterflied chicken, peri peri chicken, peri peri sauce
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
Author Alida Ryder
3-5chillies(depending on how spicy you want the chicken to be)
2tbspred wine vinegar
For the chicken
salt to taste
For the potatoes
4-6largepotatoespeeled and quartered
Pre-heat the oven to 200ºC/390ºF.
Combine all the sauce ingredients in a saucepan and cook for 10 minutes until onions are soft. Transfer to a blender and blend until smooth then adjust seasoning as needed and allow to cool to room temperature.
Season the chicken generously with salt and transfer to an oven-proof dish. Pour over the peri peri sauce and with a spoon, smear the sauce over the chicken and underneath the skin on the breast. Make sure the chicken is well-covered by the sauce.
Season the potatoes with olive oil, salt and paprika then add to the dish around the potatoes.
Place in the oven and allow to bake for 45-60 minutes, basting every 15-20 minutes. The chicken is ready when the juices run clear when cut.
Remove the chicken and allow to rest, covered with foil, for at least 10 minutes. Allow the potatoes to continue roasting.
Slice and serve the chicken with the potatoes and other side dishes of your choice.