1 x Extra Large Chicken (around 2kg)
2 tbsp. Peri–Peri Seasoning
1 tsp. Paprika
Juice ½ Lemon
1 tbsp. Olive Oil
½ tsp. Salt and Pepper
2 Red Peppers
1 Yellow Pepper
1 Green Pepper
2 Large Courgettes
3 Red Onions
2 Garlic Cloves (crushed)
2 tbsp. Olive Oil
2 tsp. Paprika
1 tsp. Dried Oregano
Mix together the peri-peri seasoning with the paprika, lemon juice, olive oil, salt and pepper.
Brush over the chicken and leave to marinate for a minimum of 2 hours.
Preheat the oven to 200C/180C fan/gas 6.
Cover the chicken with foil and place into the oven to roast for 45 minutes per kg plus 20 minutes (1 hour 50 minutes for a 2kg chicken).
While the chicken is in the oven prepare the vegetables buy cutting them into 1-inch chunks.
Season the vegetables with the garlic, salt, pepper, oregano and paprika.
Place the vegetables onto a baking tray (you may need 2 trays).
For the remaining 45 minutes of the chicken cooking time remove the tin foil from the chicken and place the vegetables in the oven to roast.
Serve the peri-peri chicken and roasted vegetables with rice.