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Honey Peri Peri Chicken

Serves 4-6

Prep time: 10 minutes

Cook time: 1 hour 10 minutes 


For the honey peri-peri:

  • 1 red onion, cut into 8 
  • 1 cup bird’s eye chillies (or a mix of red chillies)
  • 8 cloves garlic
  • 2 red bell peppers, roasted and peeled
  • 1 large tomato, very ripe
  • 4 Tbsp GOLDCREST® Honey
  • 1 tsp ground black pepper
  • 1 Tbsp smoked paprika
  • 1 Tbsp salt
  • 1 Tbsp lemon zest
  • ⅓ cup white wine vinegar
  • 2 Tbsp lemon juice
  • ⅓ cup olive oil

For the chicken:

  • 2-3 oranges (cut into 12 thick slices) 
  • 1 large free-range chicken (1.2kgs)
  • 400g baby potatoes
  • Fresh thyme


  1. Combine all the peri-peri ingredients into a food processor. Blitz until everything is well combined and no large pieces remain. 
  2. Pour peri-peri into a shallow saucepan and cook over medium heat. Simmer until the sauce thickens and the water content has evaporated*. blender with a little olive oil until desired consistency.
  3. In a large roasting tray cover the base with orange slices. Place chicken on top. Cover with the peri peri sauce, brushing it all over and under the chicken. Season baby potatoes with salt, pepper and olive oil. Spread them around the chicken and scatter with thyme.Roast in a 180˚C oven for one hour or until cooked through and the potatoes are tender. Cover the chicken with tinfoil if it is taking on too much colour. Allow the chicken to rest. Carve into portions and serve with potatoes, orange slices and a fresh green salad.

*if you like a smoother & saucier peri-peri you can now blend it using an immersion

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