Perfect roast chicken
|2 tbsp||fresh lemon juice|
|1 tsp||apple cider vinegar|
|1/4 cup||olive oil|
|1 handful||fresh coriander|
|black pepper — season to tatse|
Cut the peppers and chillies in half and flatten them with your hand.
Place pepper and chillies halves, skin side up, on a foil-lined baking pan. Throw in garlic.
Broil for 10-12 minutes or until the red bell peppers are charred and blackened.
Remove from oven and instantly place only the red peppers in a bowl and cover with a kitchen towel to seal. Let it sit for 10 minutes.
Once cool, remove and peel the outer skin off.
Add the roasted peppers, garlic cloves, chillies to a blender along with the remaining ingredients and puree until completely smooth. The exact amount of lemon juice depends on it’s acidity, so season to taste with additional salt and/or lemon juice if needed.
Smear the sauce all over chicken and under the skin and roast with the baby potatoes in a preheated oven at 180°C for 1 hour or until chicken is cooked through.
Recipe by Chef Nono, follow along on Instagram for more.
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