Step 1

Place your chicken on a baking tray, season it with the minced garlic and lemon juice. Let it marinate for at least 30 minutes.

Step 2

Combine the butter and fresh thyme, add it under the skin of the chicken breast, rubbing it from the outside to make sure the butter is well spread. This will add extra flavour to the breasts and make them more moist. Season the chicken with salt and black pepper, then set it aside.

Step 3

Pre-heat your oven to 240 °C.

Step 4

Meanwhile, add the piri-piri sauce ingredients to a food processor, blend everything for a couple of minutes. It should look like a smooth paste but not super liquid.

Step 5

Once the oven is hot, add the seasoned chicken. Cook it for 20 minutes, then brush it with the piri piri sauce, put it back in the oven. Repeat the process one more time.

Step 6

Continue to roast for another 15 minutes or until the skin achieves a barbecued look. It should be ready when you poke the chicken, and clear juices come out out. It takes approximately 1h15m total (3x 20min + 15min)

Step 7

For the cooling sauce, finely chop your herbs, combine them with Greek yoghurt and the ricotta. Season it with salt, black pepper, and the olive oil.

Step 8

Serve your chicken with the sides you prefer. I served mine like the Portuguese do, with a simple salad, French fries and some of the left over piri-piri sauce!