dinner · gluten-free
Peri-peri roast half chicken
A brined, air-dried half chicken roasted crisp with honey butter, served with a smoky, tangy homemade peri-peri sauce.
- Time
- 90min
- Steps
- 6
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Toast the brine spices, add to the water with the salt, garlic and bay, and stir to dissolve. Brine the chicken halves, laid flat, for 8-12 hours.
-
2
Remove, pat dry and leave uncovered in the fridge for a few hours or overnight to dry the skin.
-
3
Peri-peri: roast the pepper, onion and chiles at 200°C (400°F) until soft, 20 minutes. Toast the coriander and fennel seeds. Warm the paprika in the olive oil briefly.
-
4
Blend the vegetables, seeds, paprika oil, vinegar and salt until smooth. Taste and add more chile if you like.
-
5
Heat the oven to 220°C (425°F). Roast the chicken skin side up for 35-40 minutes, brushing with melted butter and honey for the last 10, until the thigh reaches 75°C (165°F).
-
6
Rest 10 minutes. Serve with peri-peri sauce on the side and lemon wedges.
