You Will Need
* 1 whole chicken
* Salt and pepper
* 6 red chillies
* 1 Tbsp garlic, chopped
* ½ tsp oregano
* ½ Tbsp paprika
* 3 1⁄3 fl oz olive oil
* 1 2⁄3 fl oz red wine vinegar
* 2 roasting trays
* 1 knife
* 1 saucepan
* 1 blender or food processor
* 1 small tray
* 1 chopping board
* 1 large bowl
* Cling film

Step 1:
Roast the chillies
Preheat the oven to 180ºC, that’s 350ºF or gas mark 4.
Once warm, place the chillies on a roasting tray and roast them for 10 minutes.

Step 2:
Allow the chillies to cool
Remove the chillies from the oven, allow them to cool down then roughly chop them up into small pieces.

Step 3:
Combine the ingredients for the sauce and simmer
Now put the olive oil, red wine vinegar, garlic, oregano, paprika and roasted chillies with their seeds into a saucepan and sprinkle in some salt. Place it over a medium heat and simmer for 2-3 minutes.

Step 4:
Blend the sauce
Leave the sauce to cool down for a few minutes then pour it into a blender or food processor and blend into a pureé.

Step 5:
Marinate the chicken
Put the chicken in a bowl, pour the marinade on top and rub it in. Seal the bowl with the cling film and marinate for at least an hour.

Step 6:
Preheat the oven
Set the temperature of the oven at 200ºC, that’s 460ºF or gas mark 6.

Step 7:
Transfer the chicken to a roasting tray
Place the chicken on a roasting tray, cover with the marinade and add a little more oil.

Step 8:
Roast the chicken
Roast the chicken for an hour to an hour and a half until cooked through.
Baste it every now an again with the remaining piri-piri sauce.

Step 9:
Remove the chicken
Double check if the chicken is done by inserting a small knife into one of the legs. If the juice that runs out is clear then it’s ready to remove.

Step 10:
Serve
Serve while baking hot with chunky chips and salad.