1whole chicken, spatchcocked(ask your butcher or see link below in 'Notes', for my simple guide)
1/2tspblack pepper
Instructions
Peri Peri sauce
Preheat your oven to 180C/350F.
Roughly, cut the peppers and red onion up and then place on a baking tray.Drizzle approx 2 tbsp of the vegetable oil over them and sprinkle on the paprika, smoked paprika, cayenne pepper and 1 tsp of the salt and mix altogether.Cook in the oven for 20 minutes.
Next, add the garlic and jalapeno chillies and toss together again, then place in the oven for another 10 minutes.
Take out of the oven and into a blender (pour in all the juices from the tray as well). Now, add the dried thai chillies, white pepper, lemon zest and juice and the dried rosemary. Blend until smooth.
Add the remaining vegetable oil and the red wine vinegar and blend again.
On a baking tray, place your spatchcock chicken and pour over 1/3 of the sauce, then sprinkle with ½ tsp salt and black pepper.
Put in the oven (at 180C/350F) for 45 minutes.
Baste the chicken and spoon over 2 more tablespoons of the sauce after 45mins and then put back in the oven for a further 10-15 minutes until the chicken is cooked through.
Remove and allow to rest for 10 minutes.
Serve with the leftover sauce.