Skip to Content

Opening Hours

Today7:00am - 9:00pm
Sunday7:00am - 9:00pm
Monday7:00am - 9:00pm
Tuesday7:00am - 9:00pm
Wednesday7:00am - 9:00pm
Thursday7:00am - 9:00pm
Friday7:00am - 9:00pm

Peri Peri roast chicken

Serves 4
Prep time: 15 mins
Cooking time: 60 mins

Roast chicken is a simple meal to feed the family, and our recipe livens up the classic roast with a zingy peri-peri rub.



  • 1.5 kg whole chicken
  • 2 Tbsp olive oil
  • 1 lemon, finely grated rind and 1 Tbsp juice
  • 2 garlic cloves, crushed
  • 3 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried chilli flakes
  • Sea salt flakes and freshly ground black pepper

Potato salad

  • 1 kg baby potatoes
  • 1 Tbsp olive oil
  • 250g truss baby Roma tomatoes or cherry tomatoes
  • 200g green beans, trimmed, halved if preferred
  • 1 cup stuffed green olives
View the method
  1. Preheat oven to 200°C. Put chicken into a roasting pan. 
  2. Combine oil, lemon rind, lemon juice, garlic, paprika and cumin in a bowl. Rub mixture over skin of chicken. Sprinkle chilli flakes, sea salt and pepper over chicken. 
  3. Loosely cover with foil. Roast for 50-60 minutes or until chicken is cooked through when tested in the thickest part with a skewer. If juices run pink, cook for a little longer. Transfer chicken to a chopping board and cover to keep warm.
  4. Meanwhile, put potatoes into a shallow baking tray. Add oil and toss until coated. Sprinkle with sea salt flakes. Roast for 40 minutes. Add tomatoes and cook for 15 minutes or until potatoes are golden and crisp and tomatoes are tender. Transfer to a large bowl. 
  5. Put beans into a bowl and cover with boiling water. Stand for 1-2 minutes or until just tender. Drain. 
  6. Add beans and olives to potatoes and tomatoes. Toss until well combined. 
  7. Put chicken onto a large platter. Spoon potato salad around chicken and serve.
Back to ingredients