How to make it

  • n a small Bowl, mix all the ingredients for the marinade
  • Place the chicken in a bowl and rub in the marinade. Make sure you get under the skin and in the cavity too.
  • Stuff the chicken with bay leaves, half a lemon, cloves of garlic and remaining marinade.
  • Squeeze half a lemon juice all over the chicken
  • Refrigerate for at least two hours
  • Roast the red bell peppers over a live flame until the skin is black and crispy
  • Set aside and allow them to cool down
  • Once cool, remove the skin and slice.
  • Preheat the oven to maximum temperature
  • Place chicken in the oven and allow it to cook at such a high temperature to seal all of the juices in.
  • After 30 minutes, turn the oven temperature down to 180 degrees.
  • Pour the remaining marinade in a roasting ray and add some water-by placing the chicken on a rack over this,you will allow the juices to steam and sip into the meat
  • While the chicken is cooking, prepare your salad. I like to use these ingredients but you can add any of your choice.
  • Add the red bell peppers to your salad, season with salt, pepper, olive oil and white wine vinegar
  • Remove chicken from the oven (after about 1 1/2 hours depending on the size)
  • allow it to cool for at least 15 minutes. Serve with the salad and enjoy!
Marinade the chicken   Close
Serve with Salad   Close

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    " It was excellent "
    sitbynellie ate it and said...
    Really nice recipe! I can buy piri-piri here, I never knew that was what was in it. I think I will like it.!
    Thank you for the recipe!
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