Portuguese piri piri chicken

SERVES 4 PREP AND COOK TIME 35 MINUTES

3 medium (600g) desiree potatoes

1.6kg butterflied chicken

⅓ cup (80ml) extra virgin olive oil

PIRI PIRI SAUCE

6 fresh long red chillies 1 teaspoon finely grated lemon rind

2 tablespoons lemon juice 4 cloves garlic, halved 2 teaspoons sweet paprika

¼ cup coarsely chopped fresh oregano

½ cup (125ml) extra virgin olive oil

1 Preheat oven to 200°C (180°C fan-forced). Grease and line a large baking tray with baking paper.

2 PIRI PIRI SAUCE Discard seeds from 3 chillies; coarsely chop all chillies; process with remaining ingredients until well combined. Season well with salt.

3 Prick potatoes all over with a fork. Microwave on HIGH (100%) for 3 minutes or until potatoes are half cooked. Cut into 2cm thick wedges.

4 Meanwhile, rub ⅓ cup of the Piri Piri Sauce over both sides of the chicken. Heat oil in a large non-stick frying over mediumhigh heat. Brown chicken, skin-side down, for 5 minutes. Turn chicken over, cook for a further 5 minutes. Transfer chicken to prepared baking tray. Add potato to frying pan, toss to coat in pan juices. Arrange potatoes around chicken on the tray.

5 Roast chicken and potatoes for 25 minutes or until the chicken is cooked and juices run clear when the thickest part of a thigh is pierced.

5 Serve with Piri Piri Sauce and salad leaves, if desired. Not suitable to freeze or microwave.