Preheat the oven to 400°F. Oil a large roasting pan and place the lemon wedges in the bottom. Use kitchen scissors to cut the backbone from the chicken, then open it. Flip it over and press down on the breast with the palm of your hand to flatten it out.
1 lemon, 4 pound whole chicken
Rub a little oil all over the chicken. Place ¾ cup of sauce into a small bowl, then use a basting brush to brush the chicken on both sides liberally with sauce. Sprinkle over some salt and pepper.
4 pound whole chicken, 1 tablespoon olive oil, ¾ cup peri peri sauce, Salt and pepper
Place the chicken breast side up in the prepared roasting pan and roast for 30 minutes. Apply the remaining sauce over the top.
4 pound whole chicken
Turn the oven down to 350°F and roast for another 20 minutes per pound or until the chicken reaches 165°F on a meat thermometer. Turn the tray in the oven so it browns evenly, and baste twice more during the cooking.
4 pound whole chicken
Remove the chicken from oven and let it rest for 5 minutes before cutting into pieces or slicing. Serve with rice, fries and/or slaw and some extra sauce.
Notes
Don't forget to use my Peri Peri Sauce for the best results!
For the best results, it's best to marinate your chicken for at least 10-12 hours to ensure all flavors have been absorbed. Store marinated peri peri chicken in an air-tight container, or ziplock bag for up to 2 days. Or store in the freezer for up to 2 months.
In a rush? You can use Nando’s peri peri sauce or your favorite hot sauce. This will work too and you will have a delicious chicken dinner the family will love!
Flattening out the chicken is optional but will help it to cook more evenly and more quickly.