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Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Saturday, July 26, 2014

Roast Peri Peri Chicken!

I have this weird habit...if I see someone eating something appealing and that I cannot have at that moment, I need to make it that very same day! I guess we all have our weird little ways..he he!

Just yesterday, in fact, a colleague of mine was the inspiration of this particular recipe, coz she was having this absolutely divine looking roasted chicken leg and I knew, then and there, I needed to have it. Of course, I had to be a bit civilized and not snatch it from her hand (now that would have been something!), so I decided to hold off just an hour longer till I got home and set about making this.

In actual fact, this dish is just a typical one pot meal that takes hardly any time for preparation and just a wee bit time in the oven, but the end result is absolutely succulent, divinely gorgeous chicken...and you've hardly spend any time at all int he kitchen!

On to the recipe then, am sure you must be hungry already!


  • 1 whole chicken, defrosted and cleaned thoroughly. Do not remove the skin, that's where all the taste is!
  • 1 teaspoon ginger garlic paste (I used store bought, if using fresh, mash half a ginger and a clove of garlic)
  • 1 tablespoon red chilly flakes
  • 1 tablespoon peri peri sauce (or you can use 1 tablespoon hot sauce)
  • Juice of 1 lemon
  • 1 potato, sliced into wedges
  • 1 carrot, sliced thinly
  • Salt and pepper to taste
  • Olive oil (to apply at the base of the baking dish and over the chicken, approx 3 tablespoons)
  • Marinate the cleaned chicken with the ginger and garlic paste. red chilly flakes, lemon juice, salt and pepper thoroughly. Apply inside the chicken as well to enhance the taste. Keep this aside for 15 minutes to half an hour.
  • Apply olive oil at the base of the baking dish and over the chicken and place into the oven.
  • I use a gas oven, so I placed the chicken at gas mark, and this was NOT pre heated. 
  • After 25 minutes on one side, turn over and roast the other side.
  • 5 minutes before taking the chicken out, place potatoes and carrots in the baking dish. They should take not more than 5 to 8 minutes to roast.
  • Switch off the oven, wait for 5 minutes and take out the chicken.
Tada, delicious peri peri roast chicken (or the other way around!) is ready!

Now, was'nt that easy? Try it out and let me know how it turns out!


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