Peri-Peri Roast Chicken with Blender Piri-Piri Sauce

Steps

1. Step 1

   Spatchcock the chicken: set it breast-side down on a cutting board. With sturdy kitchen shears, cut up along both sides of the backbone and remove it (save it for stock). Flip the bird over, open it out, and press hard on the breastbone with the heel of your hand until it cracks and the chicken lies flat. Pat it dry all over with paper towels.

   10 min

   • 1 whole chicken (3 1/2–4 lb)
2. Step 2

   Make the sauce: combine the chiles, roasted red peppers, garlic, smoked paprika, oregano, vinegar, lemon juice, olive oil, salt and sugar in a blender. Blend until smooth, about 1 minute. Taste and add more salt or lemon juice if it needs it.

   5 min

   • 4–6 fresh red chiles, such as Fresno or red jalapeño
   • 1 cup jarred roasted red peppers
   • 6 cloves garlic
   • 1 tbsp smoked paprika
   • 1 tsp dried oregano
   • 1/4 cup red wine vinegar
   • 3 tbsp lemon juice
   • 1/3 cup olive oil
   • 1 tsp kosher salt
   • 1 tsp sugar
3. Step 3

   Set aside about half the sauce in a bowl in the fridge to serve at the table. Season the chicken all over with the kosher salt, then rub the remaining sauce over both sides, working some under the breast and thigh skin. Let it sit at room temperature for 30 minutes, or cover and refrigerate up to 24 hours (take it out 30 minutes before roasting).

   30 min, hands-off

   • 1 tbsp kosher salt
4. Step 4

   Heat the oven to 425°F with a rack in the upper-middle position.

   10 min, hands-off · 425°F

5. Step 5

   Set the chicken skin-side up on a rimmed baking sheet or in a large cast-iron skillet, tucking the wing tips under. Brush the skin with the olive oil. Roast for 30 minutes.

   30 min, hands-off · 425°F

   • 1 tbsp olive oil
6. Step 6

   Spoon or brush some of the pan juices and marinade over the chicken. Tuck the lemon halves cut-side down into the pan around the bird. Roast another 20–25 minutes, until the skin is deep red-brown and a thermometer in the thickest part of the thigh reads 165°F. If the skin darkens too fast, tent loosely with foil.

   25 min, hands-off · 425°F

   • 2 lemons
7. Step 7

   Move the chicken to a board and let it rest 10 minutes. Cut into pieces: legs, thighs, wings, and breast halves split across the bone. Scatter with parsley, serve with the charred lemon halves for squeezing and the reserved sauce alongside.

   10 min

   • 2 tbsp fresh parsley or cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026