1 large whole chicken, about 1.8kg
1 lime, halved
For the piri-piri sauce
6-12 fresh red chilies, depending on how hot you want it
1 tbsp garlic infused oil
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chilies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chilies. Place the chilies, garlic infused oil, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor.
Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Heat oven to 200C/180C fan/gas 6. Brush the chicken with the peri-peri sauce, add some seasoning, then leave to marinate if you have time.
Place half the lime in the cavity. Roast in the oven basting frequently for 1 hr 20 mins or until the chicken is cooked, covering with foil if the skin is getting too dark.
Serve the chicken with fresh salad and fries or new potatoes.
Recipe adapted from: Good Food