Restaurants›Bow Valley Ranche Restaurant›Pan Roasted Peri Peri Chicken Recipe

Pan Roasted Peri Peri Chicken Recipe

Inspired by Bow Valley Ranche Restaurant
Time2h
Serves4

garlic hummus, pickled peppers, parsley salsa verde

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken

Garlic Hummus

Pickled Peppers

Parsley Salsa Verde

Method

Roasting the Chicken

1

Prepare the Chicken

Preheat your oven to 400°F (200°C). Season the whole chicken with peri peri sauce, salt, black pepper, and olive oil. Make sure to coat it well.

2

Pan Roast

Place the chicken in a roasting pan and roast for about 1 hour or until the internal temperature reaches 165°F (75°C). Baste occasionally with the pan juices.

Making the Garlic Hummus

3

Blend Ingredients

In a food processor, combine the chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy. Adjust seasoning as needed.

Pickling the Peppers

4

Prepare the Pickling Liquid

In a saucepan, combine the white vinegar, sugar, salt, and water. Bring to a boil.

5

Pickle the Peppers

Add the sliced bell peppers to the boiling liquid and simmer for about 5 minutes. Remove from heat and let cool before serving.

Making Parsley Salsa Verde

6

Combine Ingredients

In a bowl, mix the chopped parsley, olive oil, minced garlic, lemon juice, and salt. Stir until well combined.