I work at ...


We are tailoring content specific to your business.



Peri-Peri Chicken:


  • Mixed vegetables, cubed (potato, butternut, baby marrow, red onion, peppers) 1.5 kg
  • Garlic bulb 1.0 whole


  1. Peri-Peri Chicken:

    • Pre-heat oven to 170 °C.
    • Mix all the spices, herbs, oil and sugar together. Rub the chickens thoroughly with the marinade.
    • Marinate the chickens for a minimum of 6 hours, basting occasionally.
  2. Vegetables:

    • Toss the vegetables in the marinade until well coated.
    • Lay the marinated vegetables on a baking tray and place the chickens on top of the vegetables.
    • Roast in the pre-heated oven for roughly 1 hour until chicken is fully cooked. Baste the chickens every 20 min to retain moisture.
  3. Chef’s Tip:

    • The marinade can be used to marinate any cut of chicken (breast, chicken pieces and/or a whole spatchcock chicken).