Peri Peri Whole Roasted Chicken

30 minutes Prep Time
1 hour Cook Time
4 Servings

This bold peri peri whole roasted chicken gets its smoky depth and vibrant color from Red Gold Crushed Tomatoes, blended into a fiery homemade sauce with fresh chilies, garlic, and herbs. Spatchcocking the chicken helps it roast evenly with crisp skin and juicy meat, while a quick broil at the end creates those signature charred edges. It’s a restaurant-style main course that’s surprisingly doable for a weeknight or weekend dinner. @thehungrycoderr @thefeedfeed

Ingredients

  • 1 whole chicken (about 3 to 4 pounds)
  • PERI PERI SAUCE
  • 1/2 can Red Gold Crushed Tomatoes 15 oz
  • 1 small red bell pepper, chopped
  • 1/3 cup chopped fresh cilantro
  • 5 to 6 fresh red bird’s eye chilies or peri peri chilies
  • 1 to 2 green chilies
  • 2 to 3 garlic cloves
  • 2 tablespoons white or red wine vinegar
  • 1/4 cup chopped onion
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Juice of 1/2 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt, plus more to taste
  • 1/3 cup Extra virgin olive oil

Instructions

How to Spatchcock a Chicken

Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it lies flat.

Make the Peri Peri Sauce – Step one

In a blender, combine the Red Gold Crushed Tomatoes, red bell pepper, cilantro, chilies, garlic, vinegar, onion, paprika, black pepper, cayenne (if using), lemon juice, oregano, rosemary, salt, and olive oil. Blend until smooth.

Step two

Pour the blended sauce into a saucepan over low heat. Simmer gently for 10 to 15 minutes, stirring occasionally, until slightly thickened and the oil begins to separate on the surface. This deepens the flavor and removes any raw edge. Let cool slightly.

Marinate and Roast the Chicken – Step one

Reserve 1/4 cup of the sauce for serving. Place the spatchcocked chicken on a sheet pan or in a large dish.

Step two

Coat the chicken generously with the remaining peri peri sauce, making sure to get under the skin where possible.

Step three

Marinate for at least 30 minutes at room temperature, or cover and refrigerate overnight for deeper flavor.

Step four

Preheat the oven to 425°F.

Step five

Place the marinated chicken skin-side up on a rack set over a baking sheet or in a roasting pan. Roast for 40 to 60 minutes, or until the thickest part of the thigh reaches 165°F and the skin is crisp and browned.

Step six

Switch the oven to broil. Broil for 3 to 5 minutes, watching closely, until the skin develops lightly charred edges.

Step seven

Let the chicken rest for 10 minutes before carving. Serve with the reserved peri peri sauce on the side.

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