My Easy Peri Peri Chicken

Serves 6
  • Steps
  • Ingredients


  • Preheat the oven to 180ºC. Peel and quarter the onions and place in a large  roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across  the middle and add to the tray with the harissa, paprika, a pinch of sea salt and  black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.  Use a large sharp knife to carefully cut down the back of the chicken, so you can  open it out flat. Add to the tray and toss well, rubbing all that flavour into the  bird. Place the chicken, breast side up, directly on the top bars of the oven with  the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and  cooked through. Scrub the potatoes, chop lengthways into chunky wedges, toss  with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on  your largest roasting tray and place in the oven below the onions.
  • After 30 minutes, remove the onion tray from the oven, basting the chicken with  any juices from the tray. Shake the wedges and move up to sit under the chicken  for the remaining 30 minutes. For the sauce, halve and deseed the chillies, squeeze  half the soft garlic flesh out of the skins, then blitz both in a blender with the  onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon  of red wine vinegar until smooth, adding a good splash of water, if needed, then  season to perfection. Serve the chicken with the wedges and peri peri sauce,  scattered with the rest of the mint leaves and roasted garlic.


7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver  Enterprises Limited (2020 7 Ways ). Photography: Levon Biss.