Peri Peri Chicken with Magnolia Chicken

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  • 1 whole chicken, butterflied, I used Magnolia Chicken

Peri – Peri Marinade

  • 4 cloves garlic
  • 1 tbsp chili flakes
  • 4 bay leaves
  • 1 tsp cumin
  • 1 tsp cayenne
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 4 tbsp olive oil
  • juice of 1 lemon
  • about 3 tbsp cilantro leaves
  • 2 tsp salt

Hasselback Potatoes

  • 3 whole potatoes
  • 2 tbsp olive oil
  • salt and pepper
  • Store bought Peri-Peri Sauce or hot sauce


  1. Make the Peri-Peri Marinade: Put everything in a food processor and process until smooth.
  2. Marinate chicken with half of the Peri-Peri marinade for 1-2 hours (best if overnight).
  3. Pre-heat oven to 400ºF.
  4. Make the Hasselback Potatoes:Slice into the potatoes but not completely through.Drizzle with Olive Oil and sprinkle with salt and pepper.
  5. Put your marinated chicken in a baking pan and put the potatoes beside it.
  6. Roast the chicken for 20 minutes. Take them out from the oven and put the rest of the marinade.
  7. Put the chicken back into the ovena nd roast for 20 minutes more or or until a thermometer inserted into thickest part of breast reaches 165ºF.
  8. Transfer chicken to a carving board, and let rest 8-10 minutes. Cut chicken into pieces, and serve with pan juices, hasselback potatoes, and peri-peri sauce or hot sauce.