Peri Peri Chicken with Roast Garlic Mash

Recipe by Donegal Rapeseed Oil.
  • Difficulty: Easy
  • Category:
Servings: 5 yield(s)
Prep Time: 15 mins
Cook Time: 90 mins
Total Time: 105 mins
  • 1 whole chicken
  • Peri Peri Sauce
  • 3 cloves of garlic (crushed)
  • drizzle of Donegal Rapeseed Oil with Garlic
  • 1-2 chillies (chopped finely)
  • 1 tbsp Donegal Rapeseed Oil with Chilli
  • 1 tbsp tabasco
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 lime (juice and zest)
  • 1 piece of fresh ginger (grated)
  • 1 tbsp vinegar
  • 1 tbsp Donegal Rapeseed Oil
  • Mash
  • 400 g mashed potatoes
  • 1 bulb of garlic
  • drizzle of Donegal Rapeseed Oil 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.