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Ingredients
| 2 tbsp tbsp | Red Wine Vinegar Red Wine Vinegar | ||
| 3 tbsp tbsp | Peri-peri sauce Peri-peri sauce | ||
| 3 tbsp tbsp | Greek yoghursts Greek Yoghurt | ||
| 1 | Coriander
Coriander (chopped) | ||
| 3 cloves clove | Garlic
Garlic (crushed) | ||
| 2 tsp tsp | Paprika powder Paprika powder | ||
| 2 tsp tsp | Honey Honey | ||
| 1 handfuls handful | Mint
Mint (chopped) | ||
| 1 handfuls handful | Parsley
Parsley (chopped) | ||
| 4 | Dried Red Chilli Pepper
Dried Red Chilli Pepper (chopped & de-seeded) | ||
| 1 | Red Onions
Red Onion (peeled & sliced) | ||
| 6 | Baby Potatos Baby Potato | ||
| 1 | Chicken Chicken | ||
| 1 half half | Lemon
Lemon (juice & zest) |
Peri Peri Roast Chicken with Easy Potato Salad
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1:40 hrs
(2)
Method
- Pre heat your oven to 200°c. Mix the chilli, vinegar, garlic, paprika, honey, peri peri sauce, coriander and parsley together. Rub all over the chicken and make a few cuts in the chicken also make a few cuts in skin and rub inside the cuts to flavour the meat.
- Place in the oven for 20 minutes, then turn oven down to 180°c and cook for another 1 hr 20 minutes, or until the chicken is cooked through (the legs detach easily & the juices run completely clear).
- Steam the potatoes until tender, then cut in half and add the onion, mint, mayonnaise & lemon while the potatoes are still warm. Stir in the yogurt and serve with a little more mint on top.
