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Recipe Detail Page
Peri Peri Roast Chicken
Early Summer 2017
The quintessential Canadian takeout chicken isn’t barbecued and it isn’t fried—it’s rotisserie peri peri, thanks to the fact that so many Portuguese settled on Canadian shores. A supermarket rotisserie chicken is a terrific mid-week meal saver but now you can do it one better by making it yourself, whipping up homemade peri peri sauce and popping a chicken in the oven. The house will smell amazing!
Serves 4, with 2 cups (500 mL) peri peri sauce
PERI PERI SAUCE
1 jar (340 mL) roasted red peppers, drained and roughly chopped
½ red onion, chopped
2 garlic cloves, chopped
½ cup (125 mL) lemon juice, about 3 lemons
½ cup (125 mL) red wine vinegar, divided
1 habanero pepper, stemmed, seeded and chopped
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) sweet paprika
2 tsp (10 mL) dried oregano
1 tsp (5 mL) kosher salt
Zest of 1 lemon
¼ cup (60 mL) extra virgin olive oil
ROAST CHICKEN
1 roasting chicken, about 3 lbs (1.5 kg)
2 tbsp (30 mL) olive oil
1 tsp (5 mL) kosher salt
Freshly cracked pepper to taste
1. To a blender or a food processor, add roasted peppers, onion, garlic, lemon juice, ¼ cup (60 mL) red wine vinegar, habanero, smoked and sweet paprika, oregano and salt. Purée until smooth. Transfer to a medium saucepan, and simmer over low heat, uncovered, for 20 minutes, stirring often.
2. Stir in lemon zest and remaining ¼ cup (60 mL) of red wine vinegar. Let the sauce cool for 10 minutes then add to the rinsed-out blender. Covering the spout of the blender or processer with a tea towel, place machine on low speed and drizzle in ¼ cup (60 mL) olive oil until sauce emulsifies. Taste for seasoning and add more salt if necessary.
3. Preheat oven to 450°F (230°C).
4. Pat chicken dry and rub with 2 tbsp (25 mL) oil. Sprinkle with salt and pepper.
5. Place the chicken on a wire rack over a roasting pan, breast-side up, tucking in legs and wings. Pop into the preheated oven and roast, uncovered, for 30 minutes.
6. Reduce heat to 350°F (180°C).
7. Brush chicken generously with homemade peri peri sauce. Roast for 30 minutes more, adding more sauce after 20 minutes. General rule of thumb is about 1 hour of cooking for a 3-lb (1.5 kg) chicken and an extra 10 minutes for each additional pound. A thermometer stuck into the meaty part of a leg (without touching the bone) should register at 170°F (77°C), the joints should feel loose and the juices should run clear. If this is all happening, remove chicken from pan and set aside on a cutting board, tented with tinfoil for 10 minutes.
8. Carve chicken and serve with a sauceboat of the remaining peri peri sauce, roasted potatoes or french fries and a crisp green salad.
Serves 4, with 2 cups (500 mL) peri peri sauce
