serves
4
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 4 garlic cloves, crushed
- 4 cm (1½ in) piece root ginger, peeled and grated
- 4 tbsp olive oil
- 4 tbsp lemon juice
- 2 tsp chilli flakes
- 1 small handful chopped flat-leaf (Italian) parsley
- 1.6 kg (3 lb 8 oz) chicken, spatchcocked (or 8 chicken drumsticks)
- salt and freshly ground black pepper
- lime wedges, to serve
Instructions
To make the peri-peri marinade, combine the garlic, ginger, oil and lemon juice in the bowl of a food processor and process until puréed. Add the chilli and parsley and stir until combined.
Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and seal tightly. Rub the bag to coat the chicken in the marinade then refrigerate for 4 hours, or overnight, to develop the flavours.
Preheat the oven to 200°C (400°F/Gas 6). Line a baking dish with baking paper.
Remove the chicken from the bag and drain off the excess marinade. Place the chicken on the prepared tray, breast-side down, and season with the salt and pepper. Roast in the oven for 1 hour, brushing occasionally with the pan juices. The chicken is cooked when it is golden brown and the juices run clear when the thickest part is pierced with a skewer. Set aside for 10 minutes to rest before cutting into 8 pieces.
Serve immediately with the lime wedges and potato chips.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
