Peri-peri roast chicken

⏱ 90 mins 🍽 Serves 4 🌶 portuguese ✅ Easy 🏷 Main course

This Portuguese main course features a whole chicken coated in a spicy peri-peri marinade and roasted until succulent. It is served with a fresh coleslaw made from shredded cabbage, grated carrot, and red onion, tossed with a lime and soured cream dressing, alongside boiled new potatoes. The dish serves four and takes about 90 minutes to prepare and cook, offering a vibrant and satisfying meal.

Peri-peri roast chicken

Ingredients

  • 1 large whole chicken about 1.8kg
  • 1/2 x 270g jar peri-peri marinade
  • 1 lime halved
  • 400g new potato halved, larger ones quartered
  • 1/2 white cabbage shredded
  • 1 large carrot grated
  • 1 small red onion halved and sliced
  • 2-3 tbsp low-fat soured cream
  • 2 tbsp cider or white wine vinegar
  • 1/2 small pack coriander chopped

Method

  1. Preheat the oven to 200C/180C fan/gas 6. Coat the chicken with the peri-peri marinade and season it. Place one half of the lime inside the chicken. Roast for 1 hr 20 mins, basting often, until fully cooked. Use foil to cover if the skin colours too quickly.
  2. Boil the potatoes in salted water for 12-15 mins until they are tender. Drain them and let them steam dry briefly. Combine the potatoes in a bowl with juice from the other lime half, the shredded cabbage, grated carrot, sliced onion, soured cream, vinegar, chopped coriander, and seasoning. Mix all the ingredients well.
  3. Present the coleslaw and potatoes warm or at room temperature alongside the roasted chicken.

Nutrition (per serving)

Calories565 kcal
Fat27 g
Saturates8 g
Carbs28 g
Sugars8 g
Fibre4 g
Protein53 g
Sodium1040 mg
Salt2 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisineportuguese