|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|
|3 cloves clove||Garlic Garlic|
|2 tsp tsp||Paprika powder Paprika powder|
|2 tsp tsp||Honey Honey|
|1 handfuls handful||Mint Mint|
|1 handfuls handful||Parsley Parsley|
|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 half half||Lemon Lemon|
|juice & zest|
Peri Peri Roast Chicken with Easy Potato Salad
- 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.