Piri-Piri Chicken with Roasted Potatoes

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 👩‍🍳✨

Peel the ginger and garlic. Clean the ginger and garlic and cut them into smaller pieces; any leftover ginger can be used for tea or broth

Cut the pepper. Cut the bell pepper and chili and add them to the ginger and garlic

Dry-roast the garlic, ginger, chili, and pepper in a pan. Dry-roast everything in a pan over high heat for about 3 minutes, even until lightly browned, then set aside

Peel the lemon and squeeze out the juice. Grate the zest from the lemon and squeeze the juice into a bowl

Chop the herbs. Chop the herbs, remove the tougher stems, and add them to the bowl

Blend the vegetables, lemon, oil, water, and herbs into a paste, season to taste. Put the roasted vegetables, oil, and water into a blender, season and blend, then add the herbs and briefly blend again; add a little water or sugar if needed to taste

Cut the chicken in half with a knife or scissors. Cut the chicken in half (or cut it with scissors); you can also roast it whole, but it will take longer to cook

Prepare the potatoes on a baking tray, add the chicken, and pour over the sauce. Place the potatoes and chicken on a baking tray, drizzle with oil, salt, and pepper, do not hide the potatoes under the chicken so they roast well, pour over half of the sauce, and bake in the oven at 180 C for about 45 minutes

Bake in the oven at 180 C for about 60 minutes. Serve with the remaining sauce 🍽️✨