Piri-Piri Spiced Roast Chicken with Potatoes
Temps de préparation
1 hour 40 minutes (plus at least 3 hours marinating, up to overnight)
Taille des portions
4
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Ingrédients
Préparation
Marinating the chicken overnight deepens the flavor, but a few hours is enough in a pinch. Making your own piri-piri is definitely worth the extra work because it makes a more balanced sauce. The salad is a riff on a classic chef’s salad that is served at all the Portuguese chicken rotisseries in Montreal. Crunchy, tangy and a bit sweet, it pairs perfectly with the chicken and potatoes.
- Prepare the chicken. In a food processor, add the chilies, garlic, ¼ cup/60 ml olive oil, sugar, paprika, 2 tsp salt, 1 tsp pepper, allspice and bay leaves. Process until it forms a smooth, thick paste, stirring as needed to fully combine all ingredients.
- Place chicken in a sturdy sealable plastic bag and add piri-piri sauce, turning the chicken pieces around in the sauce to coat, then seal the bag. Chill at least 3 hours or up to overnight in the refrigerator.
- Roast the chicken. Preheat the oven to 400°F/200°C. Place potato slices in a HexClad Small Hybrid Roasting Pan (without the rack), add the stock and lemon juice, and season to taste with salt and pepper.
- Place chicken pieces on top of the potatoes skin-side up, pouring any extra sauce into a HexClad 1QT/1 L Hybrid Saucepan. Drizzle 2 Tbsp/30 ml oil over the chicken and potatoes and bake uncovered for 15 minutes.
- Meanwhile, heat extra sauce over medium heat and cook, stirring until the sauce reduces slightly and thickens, about 5 minutes. Set aside.
- Turn heat down to 350°F/180°C and bake the chicken an additional 40 to 45 minutes, or until it is deeply roasted and registers 165°F/74°C using a probe thermometer. Remove from the oven, loosely cover with aluminum foil and let rest 10 minutes.
- Meanwhile, make the salad. In a large mixing bowl, place the lettuce, cucumbers, carrots, tomato and onion and toss to combine. Refrigerate until ready to serve.
- In a small bowl, whisk together the vinegar, honey and mustard until the dressing is smooth. Just before serving, toss the salad with the dressing until well coated. Season with salt and pepper.
- Transfer the roasted chicken to a cutting board and carve into pieces. Serve with the potatoes, extra sauce and salad.
