Piri Piri Roasted Chicken

On our last trip to Montreal, we stopped by a little shop called Coco Rico Portuguese Chicken; an institution in Montreal and just like the name indicates, their speciality is you guessed it, roasted chicken. We buy a family meal, which includes several portions of roasted potatoes which are cooked in the rendered chicken fat. I am always amazed that something so simple, can be so good. Of course, the secret lies in the spice mixture preparation and although we do not all have the luxury of a rotisserie oven, one can achieve wonderful results with the following cooking method.
Of course, leftover chicken make for the best sandwiches the following day and or for an out-of-this world chicken and rice soup. (Recipe in the blog).

INGREDIENTS
Small Farm Raised Chicken (1.5 – 2 Kg) Cut open in half
2 Teaspoons Paprika
1 Teaspoon Garlic powder
1 Teaspoon Dried Oregano
1 Teaspoon Ginger powder
1 Teaspoon Ground Cardamom
1/2 Teaspoon Cayenne pepper or chilli flakes
1/4 Cup Olive oil
4 Tablespoons Red wine vinegar.
Pepper to taste

METHOD

In a small bowl, combine all ingredients with the olive oil and red wine vinegar and mix well.
Using a spoon, cover the chicken with the spice mixture on both sides and spread it well so all areas are covered.
Bake the chicken at 450 degrees F (210 Celsius) with fan on and cook the chicken for 25 minutes – flip over and continue cooking for another 15-20 minutes. (At this stage, you may add sliced potatoes which will cook in the juice)

IMPORTANT : Let the chicken rest for approximately 10-15 minutes, covered with aluminum foil.

On our last trip to Montreal, we stopped by a little shop called Coco Rico Portuguese Chicken; an institution in Montreal and just like the name indicates, their speciality is you guessed it, roasted chicken. We buy a family meal, which includes several portions of roasted potatoes which are cooked in the rendered chicken fat. I am always amazed that something so simple, can be so good. Of course, the secret lies in the spice mixture preparation and although we do not all have the luxury of a rotisserie oven, one can achieve wonderful results with the following cooking method.
Of course, leftover chicken make for the best sandwiches the following day and or for an out-of-this world chicken and rice soup. (Recipe in the blog).

INGREDIENTS
Small Farm Raised Chicken (1.5 – 2 Kg) Cut open in half
2 Teaspoons Paprika
1 Teaspoon Garlic powder
1 Teaspoon Dried Oregano
1 Teaspoon Ginger powder
1 Teaspoon Ground Cardamom
1/2 Teaspoon Cayenne pepper or chilli flakes
1/4 Cup Olive oil
4 Tablespoons Red wine vinegar.
Pepper to taste

METHOD

In a small bowl, combine all ingredients with the olive oil and red wine vinegar and mix well.
Using a spoon, cover the chicken with the spice mixture on both sides and spread it well so all areas are covered.
Bake the chicken at 450 degrees F (210 Celsius) with fan on and cook the chicken for 25 minutes – flip over and continue cooking for another 15-20 minutes. (At this stage, you may add sliced potatoes which will cook in the juice)

IMPORTANT : Let the chicken rest for approximately 10-15 minutes, covered with aluminum foil.

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