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.
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 4-5lb roast chicken
1 4-5 lb. whole chicken, giblets removed
½ cup cilantro
1 yellow onion
1, 3-inch cube fresh ginger, peeled
4 garlic cloves
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
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.