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Peri Peri Roast Chicken with Easy Potato Salad

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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

  1. 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.
  2. 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).
  3. 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.