PERI-PERI CHICKEN

Roast 1 hr + resting

For the marinade

2 cloves garlic, crushed

1 small red chilli, deseeded and

chopped

juice of 1 lemon

¼ cup (60ml) olive or avocado oil

2 tsp (10ml) paprika

1 tsp (5ml) garlic salt

ground black pepper

For the chicken

1 whole chicken

2 onions, quartered

3 celery sticks, roughly chopped

3 carrots, roughly chopped

2 bay leaves

juice of ½ a lemon

salt and pepper

Preheat the oven to 200°C. Mix all the marinade ingredients together until well combined and set aside.

Place 1 onion, 2 celery sticks and 2 carrots in a roasting tray and lay the chicken on top of the vegetables.

Place the remaining onion, celery, carrot, bay leaves and lemon into the cavity of the chicken. Tie the legs together using kitchen string and season with salt and pepper.

Spoon the marinade over the entire chicken and place in the oven to roast for 30 minutes. Turn the chicken over and roast for a further 30 minutes or until the chicken is cooked through.

Remove the chicken from the oven, cover with foil and rest for 10 minutes before carving. Serve with crispy roast potatoes and steamed green vegetables.

#periperi #chicken