Whole PERi-PERi Chicken, PERi-Sweet Potato Wedges and Broccoli

Name: Whole PERi-PERi Chicken, PERi-Sweet Potato Wedges and Broccoli
Prep time: 20 min
Cook time: 45 min
Yield: 2 People
Ingredients: 1/2 250g bottle of PERi-PERi Marinade (choose your flavour); 1 x chicken, approximately 1.3-1.5kg; Olive oil; 1 garlic clove, sliced thinly; 1 lemon; zest and juice; Salt & pepper

Prep: 20 mins

Cook: 45 mins

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Ingredients

Flame-grilled PERi-PERi Chicken
- 1/2 250g bottle of PERi-PERi Marinade (choose your flavour)
- 1 x chicken, approximately 1.3-1.5kg
To serve Your favourite Nando’s PERi-PERi sauce
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PERi-sweet Potato Wedges
- PERi-Salt
- 2-3 sweet potatoes
- Olive oil
To serve Nando’s PERinaise
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Long Stem Broccoli with Lemon & Garlic
- 200g long stem broccoli
- Extra virgin olive oil
- 10g butter
- 1 garlic clove, sliced thinly
- 1 lemon; zest and juice
- Salt & pepper
Skip to method

As a reminder, you'll need:
- 1/2 250g bottle of PERi-PERi Marinade (choose your flavour)
- 1 x chicken, approximately 1.3-1.5kg
To serve Your favourite Nando’s PERi-PERi sauce
- First spatchcock the chicken. Remove the backbone by turning the chicken breast side down. Take a pair of sharp scissors or a knife and cut either side of the backbone. Then remove the backbone, turn the chicken over and press with both hands until you hear a crack. Done!
- Place the chicken in a baking tray and add the marinade, rubbing in all over the chicken.
- Marinate in the fridge for at least 1hr, preferably overnight.
- Heat the oven to 200C (gas mark 6). Avoid using the fan if you have a fan oven as this will dry the chicken out.
- Roast the chicken for about 45mins or until juices run clear. A spatchcocked chicken cooks much faster than a normal roast chicken. Rest for 10mins.
- Using a large knife, cut the chicken in half along the breastbone in the centre of the bird.
- Heat up a grill pan on the stove.
- Brush the skin side of half the chicken with your chosen Nando’s sauce and grill breast side down until it starts to char (but not burn), then turn over and repeat for the other side. This will also work great on a BBQ where you don’t need to split the chicken into halves.
- Rest for 10mins in a warm place before eating.
As a reminder, you'll need:
- PERi-Salt
- 2-3 sweet potatoes
- Olive oil
To serve Nando’s PERinaise
- Heat the oven to 200c (gas mark 6).
- Scrub the potatoes in cold water until clean. Don’t peel them as the skin will hold them together.
- Cut each potato in half lengthways, then each half into long wedges.
- In a bowl, toss the wedges in a splash of olive oil and a good sprinkling of PERi-Salt.
- Lay the wedges on a tray skin side down - cooking them skin side down first will stop them sticking to the tray later.
- Roast the wedges for about 30mins, turning them every 10-15mins until all sides are golden brown.
- Serve with Nando’s PERinaise!
As a reminder, you'll need:
- 200g long stem broccoli
- Extra virgin olive oil
- 10g butter
- 1 garlic clove, sliced thinly
- 1 lemon; zest and juice
- Salt & pepper
- In a saucepan on a low heat, melt the butter with the oil.
- Add the garlic, then add the broccoli.
- Put a lid on the pan and cook for about 2mins.
- Toss the broccoli a few times whilst it’s cooking.
- Take the lid off and add the lemon juice and zest.
- Season with sea salt and black pepper to taste.