Peri Peri Chicken with Roast Garlic Mash

  • Serves: 5


1 whole chicken/chicken thighs or pork chops.
Peri Peri sauce
3 cloves of garlic, crushed
Drizzle of Donegal Rapeseed Oil infused with Garlic
1-2 chillies, chopped finely
1 tbsp Donegal Rapeseed Oil infused with Chilli
1 table spoon of tabasco 
1 tsp dried oregano
1 tsp paprika
2 tbsps soya sauce
1 tbsp sugar
Juice and zest of 1 lime
1 piece of fresh ginger, grated
1 tbsp vinegar
1 tbsp Donegal Rapeseed Oil

400g mashed potatoes
1 bulb garlic
Drizzle of Donegal Rapeseed Oil infused with Garlic
Roasted Veg:

2 carrots
2 onions
Fresh thyme


1: Garlic Mash: Break the garlic bulb into cloves and drizzle with garlic oil. Place in tin foil and close it up. Roast in the oven at 160 degrees Celsius for 30 minutes. Then peel and chop. Heat the mash with a little milk in a pot and add the chopped roasted garlic.


2: Sauce: Combine all the ingredients together in a blender for 30 seconds.


3: Whole Chicken: Brush chicken or pork with the sauce. Preheat the oven at 190 degrees Celsius.

Peel and half the vegetables of carrots and onions and place at the bottom of a roasting dish with the thyme.

Place the chicken on top of the vegetables.

Roast in the oven for 1 and a half hours.

Rest for 10 minutes then carve for serving with the mash and use the vegetables to garnish.


4: Pork: If using pork chops, brush with peri peri sauce and grill for 6 minutes on each side.

Top Tip

Use the leftover chicken by slicing and using in sandwiches, toasties, wraps, with pasta or with baked potatoes.

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Rhonda Laird

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