Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Peri Peri Chicken

Giving a reverential nod to that Portuguese high street chicken connoisseur, how about this for a traybake? 
The peri peri sauce is whizzed together in no time and spread over the chicken which I spatchcocked. You could use chicken portions instead. The beauty of spatchcocking a bird is that it cooks much faster. And a whole bird is cheaper than individual portions. Sweet potato wedges were added for the last 30 minutes & the cobs were added for the last 15 minutes.

Serve with rice & flatbreads. And for my resident vegetarian Mia, I do peri peri halloumi.

Serves: 4

Prep: 10 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 25 minutes

Difficulty: moderate



2kg chicken
4-6 corn on the cob
1kg sweet potatoes cut into wedges
1/2 tsp cayenne pepper

For the Peri Peri sauce:-
2 chillis halved
Juice of a lemon
1 tsp salt
1 tsp sweet smoked paprika
1 tsp hot smoked paprika
1 tbsp balsamic vinegar
1 jarred red pepper
2 garlic cloves crushed
2 tbsp oil


Remove the seeds from both chillis (for mild), from one chilli (for medium) or leave the seeds in both (for hot). Throw all the sauce ingredients into a blender & blitz.

Now for spatchcocking. Flip the whole bird over so it is breast side down & the Parsons Nose is on top in front of you.

Using a sharp knife or scissors, cut along either side of the back bone starting at the Parsons Nose. Remove the backbone, flip the chicken over & press down.

Coat the chicken in the peri peri sauce.

Roast for 1 hr 15 minutes adding the potato wedges after 30 minutes. Turn the wedges in the juices, season & sprinkle over the cayenne and return to the oven for 30 minutes.

Remove the tray again, give the wedges another turn and add the corns returning the tray to the oven for a final 15 minutes.

Print Recipe

Share recipe: Facebook Twitter Share Share