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Greatest plates · Main
Piri Piri Chicken with Charred Lemon and Potatoes
A proper Portuguese-style spatchcocked chicken smothered in a smoky, garlicky piri piri marinade, roasted alongside crisp potatoes with charred lemon halves squeezed over at the end. High protein, full meal, big flavour.
Serves 7Prep 25 minCook 55 minChicken
Containsno known allergens identified
Protein 25%Carbs 14%Fat 61%
About 733 kcal a serve — 45 g protein, 26 g carbs, 49 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 7
Method
Heat the oven
startPreheat the oven to 220°C fan. Line a large roasting tray with baking paper.
Blitz the piri piri
marinadeBlend the chillies, garlic, smoked paprika, red wine vinegar, olive oil, oregano, salt and the juice of 1 lemon into a loose paste.
In the blenderMarinade →
smooth
Coat the chicken
marinateSit the spatchcocked chicken skin-side up on a plate. Loosen the skin gently and rub two-thirds of the piri piri all over and under the skin. Leave to sit while you prep the potatoes (or up to overnight in the fridge).
On the plateMarinate →
15 min+
Par-boil the potatoes
potatoesBring a large pot of salted water to the boil. Add the potato chunks and boil for 8 minutes, then drain well and let the steam escape for 2 minutes so they roast crisp.
In the potPotatoes →
8 min boil
Load the tray
assembleToss the drained potatoes with the olive oil and a good pinch of salt, then spread over the tray. Nestle the chicken skin-side up in the centre, on top of the potatoes.
In the roasting trayAssemble →
single layer
Roast
cookRoast for 40–45 minutes, until the chicken skin is charred and the juices run clear (75°C at the thickest part of the thigh). Turn the potatoes once halfway.
Char the lemon
finishFor the last 10 minutes, place the lemon halves cut-side down in the tray to char and soften.
10 min
Rest and serve
serveRest the chicken 5 minutes, then joint it. Brush with the reserved piri piri, squeeze over the charred lemons and serve with the crisp potatoes.
On the boardServe →
rest 5 min
Cook's noteFor a milder version remove the chilli seeds. The piri piri also works brilliantly on chicken thighs — reduce the roast time to 35 minutes.
Estimated per serve
733 kcal · 45 g protein · 26 g carbs · 49 g fatestimates, within ~10%
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