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Try our step-by-step guide for an amazing piri-piri roast chicken, ideal for a weekend family dinner. Don't forget to screenshot the ingredients list at the bottom of the page to take in store.
Put the chillies, garlic, vinegar, lemon juice and sugar in a food processor with some seasoning; blitz to a purée. Transfer to a bowl and stir in the paprika, oregano and oil.
Use a small, sharp knife to poke 6-8 deep holes all over each chicken leg, piercing fairly deeply. Place in a dish.
Brush half the sauce over the chicken legs. Cover, then marinate in the fridge for at least 1 hr, or overnight if preparing ahead. Preheat the oven to gas 3, 170°C, fan 150°C. Transfer the chicken legs to a roasting tin, leaving space between each, then roast for 40 mins.
Increase the oven to gas 7, 220°C, fan 200°C. Brush the remaining sauce all over the chicken with a pastry brush, then return to the oven and roast for a further 15 mins or until the chicken is cooked through and beginning to char. Serve with the lemon wedges for squeezing over.
Here's all you need to make this delicious piri-piri roast chicken. Be sure to note down the ingredients or take a screenshot before heading to the shops.
3-4 red chillies (to taste), trimmed 3 garlic cloves 1½tbsp red wine vinegar 2 large lemons, 1 juiced, 1 cut into wedges to serve½tsp caster or granulated sugar1½ tsp smoked paprika1 tsp dried oregano1 tbsp olive oil4 chicken legs
Serves 4
of the reference intake Carbohydrate 1.3g Protein 29.9g Fibre 0.6g
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