Piri-Piri Whole Roasted Chicken

Double this recipe to replace the traditional roasted turkey main dish for the holidays. Disclaimer: it’s got some heat! You can find the beautiful serving platter at Britannia Kitchen & Home. Double check the ingredients of your store-bought piri-piri sauce, but typically this recipe is gluten-free and dairy-free.

Piri-Piri Whole Roasted Chicken

Prep time: 15 minutes, 4 hours inactive
Cook time: 1 hour, 30 minutes
Total time: 1 hour, 45 minutes + 4 hours inactive
Yield: One 4-5 lb roast chicken

INGREDIENTS

• 1 4-5 lb whole chicken, giblets removed

• ½ cup cilantro, stems and leaves

• 1 yellow onion, peeled and roughly chopped

• 1, 3-inch cube fresh ginger, peeled

• 4 garlic cloves, peeled

• 1 cup store-bought piri piri sauce

• ¼ cup olive oil

• 2 tablespoons fresh thyme

• Juice and zest of 1 lemon

• Salt and pepper to taste

DIRECTIONS

Place all ingredients “for the chicken” except for the chicken itself in a food processor. Blend until well-incorporated. Place the chicken in a large Ziplock bag and pour the marinade over the chicken. Let marinate in the fridge for at least 4 hours but preferably overnight.

Preheat oven to 425F. Place the marinated chicken in a large roasting pan, tuck the wing tips underneath the bird and tie the legs together with kitchen string. Bake, uncovered for around 1.5 hours, or until a meat thermometer reads at least 165F. If you do not own a meat thermometer make sure the juices run clear and the meat is no longer pink. Tent the chicken with aluminium foil and let rest for 20 minutes before carving.