Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
Step 2
Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
Step 3
When you’re ready to cook, heat oven to 180C/160C fan/gas Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
Step 4
Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
Your folders
taste.com.au
4.0
(1)
10 minutes
Your folders
allrecipes.com
5.0
(1)
25 minutes
Your folders
smittenkitchen.com
Your folders
delish.com
Your folders
bbc.co.uk
5.0
(4)
1 hours
Your folders
foodandwine.com
5.0
(2)
Your folders
bonappetit.com
4.0
(15)
Your folders
foodandwine.com
Your folders
williams-sonoma.com
5.0
(1)
90 minutes
Your folders
bbcgoodfood.com
12 minutes
Your folders
diethood.com
5.0
(8)
35 minutes
Your folders
diethood.com
Your folders
africanbites.com
4.7
(10)
Your folders
bonviveur.es
Your folders
cookidoo.com.tr
10 minutes
Your folders
ricardocuisine.com
Your folders
bonappetit.com
4.7
(43)
Your folders
foodnetwork.com
10 minutes
Your folders
womensweeklyfood.com.au
40 minutes