Peri Peri Whole Baked Chicken

Peri Peri Whole Baked Chicken

4:00 To Prep
0:55 To Cook
8 Servings
Average Rating
Difficulty Medium

What family doesn't love a tasty Roast Chicken around the dinner table?


  • Chicken: 1 Fresh whole chicken
  • Peri Peri Marinade: 1Tbs Meal Inspirations Peri Peri Spice
  • 2 Lemons (juiced)
  • 20g bunch of flat leaf parsley (with stalks)
  • 2Tbs White Wine Vinegar
  • 1tsp Caster sugar
  • 2tsp Salt

Step 1

To make the marinade, put all the ingredients into a food processor and blend.

Step 2

Remove backbone of the chicken but leave it whole by turning bird on to its breast. Carefully cut either side of the backbone with good scissors or poultry shears. Strip off all the skin from the bird apart from the wings.

Step 3

Open the chicken out and place on a board so the breast is facing upwards. Press down heavily with the palm of your hand to break the breastbone and flatten the chicken as evenly as possible. This will help it to cook more quickly. Using a sharp knife, slash through the thickest part of the legs and breast. Place the chicken in a non-metallic dish.

Step 4

Spoon over all the marinade and massage into both sides, ensuring that every bit is well coated. Cover dish with cling film and leave to marinate in the fridge for at least 4 hours or ideally overnight.

Step 5

Preheat the oven to 210 degrees C or 190 degrees fan forced. Take chicken out of dish and place on a rack inside Square Roaster. Roast for 50 to 60 mins until lightly browned and cooked through. Remove from oven and cover chicken with foil and leave to rest for 10 mins before carving. Add lemon wedges for garnish and squeezing.

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