Good Housekeeping

Piri-piri chicken

Name: Piri-piri chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: small whole chicken, about 1.2kg (2lb 101/2oz); 5 tsp. piri-piri seasoning; 4 tsp. olive oil; zest and juice of 1 lemon; 700 g (1 1/2lb) sweet potatoes (skin on); 400 g (14oz) cherry tomatoes on the vine

Piri-piri spatchcock chicken is much quicker to cook than a regular roast so perfect for a midweek meal. Removing the backbone and then flattening the chicken shortens the cooking time by half.

By The GH Kitchen TeamUpdated: 08 April 2019

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Cal/Serv:

817

Ingredients

small whole chicken, about 1.2kg (2lb 101/2oz)
5 tsp. piri-piri seasoning
4 tsp. olive oil
zest and juice of 1 lemon
700 g (1 1/2lb) sweet potatoes (skin on)
400 g (14oz) cherry tomatoes on the vine

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Line a large, shallow roasting tin with foil. Put chicken breast-side down on a board. Use kitchen scissors to cut along each side of the backbone and discard. Turn chicken over and press down on the breast to flatten it. Rub 4tsp of the piri-piri, 1tsp of oil, and the lemon zest and juice all over the chicken. Put breast-side up in the prepared tin.
2. Step 2
  Slice potatoes into wedges about 2cm (3/4in) thick. Scatter into a separate roasting tray. Toss through remaining piri-piri and 2tsp oil.
3. Step 3
  Roast chicken and wedges for 30min. Remove chicken tin from the oven. Add cherry tomatoes, then drizzle with 1tsp oil and season. Return tin to the oven and roast for a further 10min until chicken is cooked and tomatoes have just burst. Remove chicken and tomatoes to a board and leave to rest for 10min. Continue cooking wedges for 10min, or until tender.
4. Step 4
  Joint the chicken and serve with the wedges, tomatoes and a green salad, if you like.

Per Serving:

Calories: 817
Fibre: 7 g
Total carbs: 39 g
Sugars: 13 g
Total fat: 45 g
Saturated fat: 12 g
Protein: 60 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time