Roast Chicken Peri Peri

This is a Gooding-family favourite, there’s something about the spice, tang and earthiness that makes it delicious. Plus I often throw it on the BBQ rotisserie which adds another level of umami and smokiness. Pair it with a salad, roasted veggies or charred broccolini.

Serves 4


1 whole chicken - quartered or left whole

2 cms fresh ginger - peeled

4 garlic cloves

1 tsp sweet paprika

1 red long chilli - trimmed

1/4 tsp cayenne pepper

1 tsp oregano

1/4 tsp smoked paprika

1/4 tsp sumac

1/2 tsp harissa

1 lemon - juiced

50mls olive oil

large pinch sea salt


  1. Pre heat oven to 190C or fire up the BBQ (if you’re looking for a short marinade otherwise marinade for 2 hours or longer
  2. Place all the spices, herbs, garlic, ginger, chilli, oil and lemon juice in a small food processor or blender and blitz for 20 secs or until blended - few chunks are fine.
  3. Rub the chicken with the marinade and set aside
  4. When it’s been marinading long enough transfer the chicken to the oven (in an baking tray) or to the BBQ
  5. Cook for 50-60mins in the oven (cook time depends on size of the bird) before remove from the heat and allowing to rest for 10 minutes before serving
  6. If BBQ’ing cook until cooked through a lightly charred on the outside. Remove from the heat and allowing to rest for 10 minutes before serving.

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