This Peri Peri Chicken Roast is bursting with smoky, spicy, and tangy flavors! The juicy chicken is marinated in a homemade peri peri sauce, then roasted alongside tender potatoes for a one-pan dinner that’s full of flavor and so easy to make. Perfect for special occasions or a weekend treat.

Why You’ll Love This Recipe

• Bold and spicy flavors from peri peri sauce and seasonings.

• Juicy, tender chicken with crispy golden skin.

• One-pan wonder with perfectly cooked potatoes soaking up all the juices.

• Great for entertaining and can easily feed a crowd.

Ingredients

For the chicken & marinade:

• 1 whole chicken with skin

• 1 cup peri peri sauce

• 1 tsp mustard sauce

• 1 tbsp ginger-garlic paste

• 2 tsp salt

• 3 tsp paprika

• 2 tsp oregano

• 2 tsp black pepper

• 2 tsp garlic powder

• 1 tsp cayenne pepper

• 3 tsp chili flakes

• 1 tbsp pomegranate molasses (or vinegar)

• 1 tbsp honey

• 3 tbsp olive oil

For the potatoes & roasting:

• 3 potatoes, cut into cubes (with skin)

• 2 tbsp peri peri sauce

• 1 cup chicken broth

• Peri peri seasoning (optional)

• Fresh coriander and pomegranate molasses for garnish

Instructions

Prep the Chicken

1. Clean the chicken: Remove the neck and any excess fat. Place the chicken breast-side down and use a sharp knife or poultry shears to cut along the backbone. Break the chest bone gently so the chicken can lie flat (spatchcock style) for even cooking.

2. Rinse and pat the chicken dry with paper towels.

Make the Marinade

1. In a large bowl, combine the peri peri sauce, mustard sauce, ginger-garlic paste, salt, paprika, oregano, black pepper, garlic powder, cayenne pepper, chili flakes, pomegranate molasses, honey, and olive oil.

2. Coat the chicken generously in the marinade, rubbing it into all the crevices.

3. Cover and refrigerate for a few hours or ideally overnight for the most flavor.

Prep the Potatoes

1. Preheat the oven to 180°C (350°F).

2. Place the cubed potatoes in a large baking tray. Toss with 2 tbsp peri peri sauce and a pinch of salt.

3. Pour the chicken broth into the tray.

Assemble & Roast

1. Place the marinated chicken on top of the potatoes.

2. Sprinkle with peri peri seasoning if using.

3. Cover with foil and bake for 1 hour.

4. Remove the foil and bake for another 10–15 minutes, or until the chicken is golden and cooked through.

Garnish & Serve

1. Brush the leftover pan juices all over the chicken and potatoes.

2. Garnish with fresh coriander and a drizzle of pomegranate molasses.

3. Serve hot and enjoy this juicy, flavorful peri peri chicken roast!

Tips & Variations

• Extra smoky flavor: Grill the chicken on a barbecue after roasting for a few minutes.

• Make it mild: Reduce the chili flakes and cayenne for a milder version.

• More veggies: Add onions, carrots, or peppers to the roasting tray for extra color and flavor.

Peri Peri Chicken Roast

This Peri Peri Chicken Roast is bursting with smoky, spicy, and tangy flavors!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 13 minutes mins

Marination time 4 hours hrs

Course Main Course

Cuisine Fusion, Portuguese–African inspired

Servings 4

Calories 550 kcal

Ingredients

  

For the chicken & marinade:

• 1 whole chicken with skin
• 1 cup peri peri sauce
• 1 tsp mustard sauce
• 1 tbsp ginger-garlic paste
• 2 tsp salt
• 3 tsp paprika
• 2 tsp oregano
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 3 tsp chili flakes
• 1 tbsp pomegranate molasses or vinegar
• 1 tbsp honey
• 3 tbsp olive oil

For the potatoes & roasting:

• 3 potatoes cut into cubes (with skin)
• 2 tbsp peri peri sauce
• 1 cup chicken broth
• Peri peri seasoning optional
• Fresh coriander and pomegranate molasses for garnish

Instructions

 

• Clean the chicken: Remove the neck and any excess fat. Place the chicken breast-side down and use a sharp knife or poultry shears to cut along the backbone. Break the chest bone gently so the chicken can lie flat (spatchcock style) for even cooking.
• Rinse and pat the chicken dry with paper towels.
• In a large bowl, combine the peri peri sauce, mustard sauce, ginger-garlic paste, salt, paprika, oregano, black pepper, garlic powder, cayenne pepper, chili flakes, pomegranate molasses, honey, and olive oil.
• Coat the chicken generously in the marinade, rubbing it into all the crevices.
• Cover and refrigerate for a few hours and ideally overnight for the most flavor.
• Preheat the oven to 180°C (350°F).
• Place the cubed potatoes in a large baking tray. Toss with 2 tbsp peri peri sauce and a pinch of salt.
• Pour the chicken broth into the tray.
• Place the marinated chicken on top of the potatoes.
• Sprinkle with peri peri seasoning if using.
• Cover with foil and bake for 1 hour.
• Remove the foil and bake for another 10–15 minutes, or until the chicken is golden and cooked through.
• Brush the leftover pan juices all over the chicken and potatoes.
• Garnish with fresh coriander and a drizzle of pomegranate molasses.
• Serve hot and enjoy this juicy, flavorful peri peri chicken roast!

Keyword Chicken recipes, Chicken roast, peri peri, sunday roast

Frequently Asked Questions (FAQ)

Q: Can I use skinless chicken?
Yes, but skin adds flavor and helps keep the meat moist. If using skinless chicken, reduce the baking time slightly.

Q: Can I prepare this ahead of time?
Definitely! Marinate the chicken overnight and simply roast before serving.

Q: What can I serve with peri peri chicken?
This dish pairs perfectly with a fresh salad, garlic bread, or steamed rice.