Piri-Piri Spiced Roast Chicken with Potatoes – HexClad Cookware Canada

Name: Piri-Piri Spiced Roast Chicken with Potatoes – HexClad Cookware Canada
Total time: 100 min
Ingredients: FOR THE CHICKEN; 4 medium-hot long red chilies such as Fresno or Hungarian, seeded, stemmed and chopped; 2 medium-hot long green chilies such as Anaheim or Cubanelle, seeded, stemmed and chopped; 8 garlic cloves, peeled; ¾ cup plus 2 Tbsp/210 ml olive oil, divided; 4 tsp sugar; 3 tsp smoked paprika; 2 tsp kosher salt plus more for seasoning; 1 tsp freshly ground black pepper plus more for seasoning; ¼ tsp ground allspice; 3 bay leaves; 1 (4 lbs/2 kg) whole chicken, cut into halves or quarters; 2 lbs/1 kg yellow-fleshed potatoes, such as Yukon Gold, peeled and sliced into ¼-inch slices; ¾ cup/180 ml chicken stock (or ¾ cup/180 ml water with 1 Tbsp/15 ml bouillon concentrate); 2 Tbsp/30 ml lemon juice; FOR THE SALAD; 1 small head tender lettuce such as green leaf or oak leaf, washed, dried and roughly chopped; 2 small cucumbers, sliced; 2 medium carrots, peeled and grated; 1 tomato, cut into wedges; ½ red onion, peeled and thinly sliced; 3 Tbsp/45 ml sherry or red wine vinegar; 1 tsp honey or white sugar; ½ tsp Dijon mustard

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Marinating the chicken overnight deepens the flavor, but a few hours is enough in a pinch. Making your own piri-piri is definitely worth the extra work because

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Ingredients

FOR THE CHICKEN
4 medium-hot long red chilies such as Fresno or Hungarian, seeded, stemmed and chopped
2 medium-hot long green chilies such as Anaheim or Cubanelle, seeded, stemmed and chopped
8 garlic cloves, peeled
¾ cup plus 2 Tbsp/210 ml olive oil, divided
4 tsp sugar
3 tsp smoked paprika
2 tsp kosher salt plus more for seasoning
1 tsp freshly ground black pepper plus more for seasoning
¼ tsp ground allspice
3 bay leaves
1 (4 lbs/2 kg) whole chicken, cut into halves or quarters
2 lbs/1 kg yellow-fleshed potatoes, such as Yukon Gold, peeled and sliced into ¼-inch slices
¾ cup/180 ml chicken stock (or ¾ cup/180 ml water with 1 Tbsp/15 ml bouillon concentrate)
2 Tbsp/30 ml lemon juice
FOR THE SALAD
1 small head tender lettuce such as green leaf or oak leaf, washed, dried and roughly chopped
2 small cucumbers, sliced
2 medium carrots, peeled and grated
1 tomato, cut into wedges
½ red onion, peeled and thinly sliced
3 Tbsp/45 ml sherry or red wine vinegar
1 tsp honey or white sugar
½ tsp Dijon mustard