Jamie Oliver Easy Peri Peri Chicken

Jamie Oliver Easy Peri Peri Chicken is a bold, fiery, and full-of-character dish that brings a taste of Portuguese-style spice right into your home kitchen. The chicken is juicy and tender, roasted to golden perfection, and slathered in a smoky peri peri sauce that tingles the taste buds. I was amazed by how much flavor came from such simple ingredients—this recipe really delivered. (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken & Veggies:

• 2 onions
• 10 fresh mixed-colour chillies
• 1 bulb of garlic
• 1 x 1.5 kg whole chicken, the best quality you can afford

For the Peri Peri Marinade:

• 2 tablespoons rose harissa
• 1 heaped teaspoon smoked paprika
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil (divided)
• Sea salt and black pepper

For the Sides:

• 1.2 kg potatoes
• 4 sprigs of mint

How To Make Jamie Oliver Easy Peri Peri Chicken

Prep the Oven and Tray:

Preheat your oven to 180°C (350°F/gas 4). Start by peeling and quartering the onions and laying them in a large roasting tray. Prick the whole chillies and halve the garlic bulb (no peeling needed), then add both to the tray.

Make the Marinade:

Drizzle in 1 tablespoon of olive oil, add the harissa, smoked paprika, sea salt, pepper, and red wine vinegar. Give everything a gentle mix so the flavors start melding right in the tray.

Prep the Chicken:

Using a sharp knife, cut down the back of the chicken to butterfly it open. Lay it skin-side up directly on the top oven rack and position the roasting tray underneath to catch all those juicy drippings. Roast for 1 hour until the skin is golden and crisp and the meat is cooked through.

Roast the Potatoes:

While the chicken roasts, scrub and chop the potatoes into wedges. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them out on another tray and place it on the oven’s lower rack beneath the onions.

Finish the Roast:

After 30 minutes, remove the onion tray, baste the chicken with the flavorful juices, and give the wedges a good shake. Then move the potato tray up to sit right under the chicken for the final 30 minutes of roasting.

Make the Peri Peri Sauce:

Once roasted, halve and deseed the chillies, and squeeze half the garlic cloves from their skins. Blend the chillies, garlic, onions, tray juices, half the mint, and a splash more vinegar into a smooth sauce. Add a bit of water if needed and season to taste.

Serve:

Carve the chicken, pile it onto a plate with the golden wedges, and pour over that smoky, spicy sauce. Garnish with roasted garlic and the rest of the fresh mint leaves.

Why I Love This Recipe

I made this for a Friday night dinner with friends, and it totally stole the show. The spicy aroma had everyone hovering in the kitchen, and the rich peri peri sauce got rave reviews. It’s clever how the sauce builds from roasted ingredients—it tastes like you’ve been simmering it all day. And that mint at the end? Magic.

Recipe Tips

• Glove up! Chillies can sting—use gloves while prepping them.
• Spice Flex: Adjust the number of chillies or use milder varieties if you’re heat-sensitive.
• Marinate Time: Letting the chicken sit in the spice mix for even 30 minutes boosts flavor.
• Juicier Chicken: Basting halfway through roasting makes a big difference.
• Crispier Wedges: Don’t overcrowd the pan or they’ll steam instead of roast.

How To Store This Jamie Oliver Easy Peri Peri Chicken

At Room Temperature

Only leave leftovers out for up to 2 hours max. After that, pop them in the fridge.

In the Fridge

Store chicken and wedges separately in airtight containers for up to 3 days.

In the Freezer

Portion leftovers into freezer-safe containers or bags. Label and freeze for up to 3 months.

Reheating

• Oven: Cover with foil and reheat at 180°C (350°F) for 10–15 minutes.
• Microwave: Reheat on medium power for 3–6 minutes, flipping halfway through.

Nutrition Facts (per serving)

• Calories: 501
• Carbs: 42.2g
• Protein: 38.4g
• Fat: 20.9g
• Sugar: 6.4g
• Fibre: 4.3g
• Sodium: 0.8g

Let’s Answer a Few Questions!

Can I make this less spicy?
Totally! Just use fewer chillies or pick milder varieties like banana peppers.

Do I need a blender for the sauce?
A blender or food processor helps, but you can also mash everything with a fork for a chunky version.

Can I use chicken thighs instead of a whole chicken?
Absolutely. Just reduce the cooking time and check they’re cooked through at 75°C (165°F) inside.

What can I serve with this besides potatoes?
It’s lovely with flatbreads, corn on the cob, or a cooling yogurt dip on the side.

Can I cook it on the grill?
Yes! Just marinate, then grill the chicken and veggies, and blend the sauce as usual.

Try More Recipes:

• Jamie Oliver Chorizo Carbonara
• Jamie Oliver Chicken Wellington
• Jamie Oliver Tomato Mascarpone Pasta