Roast Piri Piri Chicken with Sweet Potato Wedges
If you’re looking for a roast with a difference, try this tasty alternative.
It’s great for making at the weekend, giving you plenty of time to do your usual weekend tasks as it cooks.
2kg/4½lb whole chicken
Salt and ground black pepper
150ml/5fl chicken stock
For the piri piri sauce
5 garlic cloves
1-5 red chillies (as hot as you dare!)
50ml/2fl oz olive oil
25ml/1 fl oz white wine vinegar
3 tbsp tamari soy sauce
1-2 tbsp Tabasco or chilli sauce
2 tbsp smoked sweet paprika
3 tsp dried oregano
1 tsp caster sugar (optional)
1 lime, zest and juice
2 tsp piri piri spices
For the vegetables
3 red onions
750 g sweet potatoes
1 teaspoon smoked paprika
2 tablespoons fine semolina
Piri piri spices
- Preheat the oven to 200C/400F/Gas 6. Put the chicken in a large roasting tin and season with salt, pepper and a drizzle of olive oil. Place in the oven and cook for about an hour.
- For the piri piri sauce, peel and finely chop the garlic, halve, deseed and finely chop the chillies and place both in a bowl. Add the rest of the piri piri sauce ingredients and stir to combine.
- Remove the chicken from the oven and tip three-quarters of the piri piri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken. Season them with salt and pepper and then return the tray to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will have burnt bits but that’s just how it’s meant to look!
- To make the sweet potato wedges, cut the potatoes into wedges and lay out on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, paprika, semolina and some piri piri spices. Cook on the bottom shelf for about 25 mins or until tender.
- Once the chicken is out, check it’s cooked by piercing with a sharp knife at the thickest part of the thigh- the juices should run clear and there shouldn’t be any pinkness. Carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier.
- Carefully pour the liquid out from the roasting tin. Put it on a medium heat and add the remaining piri piri sauce and the stock. Allow to simmer for a few minutes.
- Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions, sweet potato wedges and some side salad.
Cooking times will vary depending on weight of the chicken, the general rule is 20 minutes per 450g plus 20 minutes. I used a 1.9kg bird and cooked for 1 hour 45mins.