African Roasted Peri Peri Chicken
Prep Time: 1 Day Cook Time: 1 hr 30 minutes Servings: 6
- 4-4 1/2 lb whole chicken, skin on (or choose similar amount of thighs, legs, breast meat as desired)
- 2 Tbsp canola oil
- 1 Tbsp browning (optional)
- 1/4 cup Maille Dijon Originale (Link opens in new window.)
- 4-6 fresh bird’s eye chilis
- 1 Tbsp harissa
- 4 cloves garlic
- 1/2 medium white onion, chopped
- 1 small red bell pepper, chopped
- 2 Tbsp vinegar (plus extra for cleaning chicken)
- 1 Tbsp paprika
- 1 bunch fresh thyme
- 1 lemon, juice and zest (plus extra for cleaning chicken)
- twine (if using whole chicken)
- Thoroughly clean chicken with vinegar and lemon juice.
- Pour 1 tbsp of oil over the chicken and use hands to coat the chicken in the oil. If using the browning, apply now, using hands to distribute evenly across the chicken. The browning will give the chicken some additional color, but is completely optional. Season the chicken liberally with salt and pepper.
- Make the peri peri sauce. In a food processor, combine Maille Dijon Originale, chilies, garlic, onion, red bell pepper, vinegar, paprika, thyme, lemon juice and zest. Blend until smooth. You should have a thick creamy paste. Lather about 2/3 of the sauce onto the chicken, making sure to coat it fully, including under the skin. Place in a roasting pan and cover with foil. Let the chicken marinate in the fridge overnight, preferably for an entire day.
- Preheat oven to 400 degrees F.
- Remove chicken from the fridge and let it come to room temperature. Place the chicken uncovered in the oven along with the remaining oil. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, basting every 30 minutes with the juices from the chicken. The chicken skin should be very crispy with some browned spots (i.e. flavor!)
- Remove the roasted chicken from the oven. Using a spoon, slather on about 2 tbsp of the peri peri sauce onto the cooked chicken while it is still hot. Reserve the remaining sauce for dipping. Serve and enjoy!