Recipe by Chef | Peri Peri Chicken by Chef Naeem Pathan | D Y Patil University

Preheat the oven to 400°F (200°C).

Rinse the chicken under cold water and pat dry with paper towels.

In a bowl, combine peri peri sauce, olive oil, minced garlic, lemon juice, paprika, cayenne pepper, salt, and black pepper.

Rub the marinade all over the chicken, ensuring it gets under the skin for maximum flavor.

Place the chicken in a roasting pan and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, preferably overnight.

Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Sprinkle fresh parsley, onion powder, thyme, oregano, and bay leaves over the chicken.

Roast the chicken in the preheated oven for 1 hour, basting occasionally with the pan juices.

Check the internal temperature; it should reach 165°F (75°C) in the thickest part.

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve with additional peri peri sauce on the side.

Equipment Needed

Dietary

Allergens