Peri Peri Roasted Chicken (Restaurant Copycat)

⏱️ 70 minutes (plus 12-24 hours marinating)👥 4 servings❤️ Taste: 10/10
Peri Peri Roasted Chicken (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
42g
Carbs
6g
Fiber
1g

Health Benefits

Gut Health5/10
Anti-Inflammatory6/10
Blood Sugar Control8/10

Ingredients

  • •- 1 whole chicken (3½-4 lbs), spatchcocked
  • •- 5-6 fresh or dried African bird's eye chili peppers (peri peri)
  • •- 5 large garlic cloves, minced
  • •- ⅓ cup extra virgin olive oil
  • •- 3½ tablespoons fresh lemon juice
  • •- 1½ tablespoons white vinegar
  • •- 1½ tablespoons Worcestershire sauce
  • •- 1 tablespoon fresh ginger, finely minced
  • •- 1½ teaspoons smoked paprika
  • •- 1 teaspoon ground cumin
  • •- ¾ teaspoon dried oregano
  • •- ¾ teaspoon red chili flakes
  • •- 1½ teaspoons kosher salt
  • •- ¾ teaspoon freshly ground black pepper
  • •- 2 dried bay leaves

Instructions

  1. 1Blend peri peri peppers, minced garlic, ginger, olive oil, lemon juice, vinegar, and Worcestershire sauce in a food processor until a smooth paste forms, about 1-2 minutes. Add paprika, cumin, oregano, red chili flakes, salt, and black pepper, then pulse until fully incorporated.
  2. 2Pat the spatchcocked chicken completely dry with paper towels to ensure optimal marinade absorption. Place chicken in a large zip-top bag or glass baking dish.
  3. 3Reserve ¼ cup of the peri peri marinade in a separate container and refrigerate for basting. Pour remaining marinade over the chicken, rubbing it thoroughly into every crevice, under the skin, and all over the surface. Add bay leaves to the marinade. Seal or cover and refrigerate for 12-24 hours, flipping halfway through marinating time.
  4. 4Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F (220°C) and position rack in the center.
  5. 5Place marinated chicken skin-side up on a wire rack set inside a rimmed baking sheet. Discard used bay leaves from marinade.
  6. 6Roast chicken for 45-55 minutes, basting with the reserved clean marinade every 15 minutes using a pastry brush, until skin turns deep golden brown with slightly charred edges. Check internal temperature with a meat thermometer inserted into the thickest part of the thigh - it should register 165°F (74°C).
  7. 7Remove from oven when properly cooked and let rest for 8-10 minutes before carving to allow juices to redistribute throughout the meat.
  8. 8Carve chicken into portions and arrange on a large serving platter. Drizzle any accumulated pan juices over the top for extra flavor and moisture. Garnish with fresh lemon wedges alongside for squeezing at the table.