Peri-peri roasted chicken
现在该用这款美味的Peri-Peri-Peri烤鸡为您的周日烤增添味道了！甜美而辛辣的腌泡汁使经典作品令人垂涎。这个轻松的托盘奇迹与烤的库玛拉（Kumara）和辣椒（Capsicum）完美烹饪，肯定会受到whānau的欢迎。
原料
方法
原料
- Extra virgin olive oil
- ⅓ cup store bought BBQ sauce
- 2汤匙番茄酱
- 1TSP辣椒片
- 2 garlic cloves, minced
- 1柠檬汁
- 1 Tbsp dijon or wholegrain mustard
- 1.5公斤全鸡
- 2 medium sized kumara, cut into 5-7cm chunks
- 2个辣椒，切成大块
- 绿色沙拉或蔬菜，食用
方法
- 在一个碗中，将3汤匙橄榄油，烧烤酱，番茄酱，辣椒片，大蒜，柠檬汁和芥末酱一起搅拌。
- Pat the chicken dry using a paper towel, then place into a large bowl or container. Pour ¾ of the marinade over the chicken, reserving ¼ for basting. Rub the marinade liberally over the chicken, then cover and marinate in the fridge for a minimum of 1 hour.
- Preheat your oven to 180 degrees celsius fan bake. Remove the chicken from the fridge and allow it to come to room temperature, then transfer to a roasting tray. Place into the oven and roast for 1 hour and 20 minutes or until the juices run clear when tested; basting with the remaining marinade every 20 minutes.
- 40分钟后，将Kumara和辣椒片撒在鸡的底部。淋上橄榄雨，加盐和胡椒粉调味，然后返回烤箱做饭，在剩余的分配时间里做饭。
- 一旦鸡肉煮熟，请在雕刻之前休息10分钟。将烤鸡肉与煮熟的kumara，辣椒和沙拉或蔬菜一起食用！
TOP TIP: For maximum flavour, marinate the chicken overnight to allow the punchy flavours to soak into the chicken so you can enjoy a succulent, flavoursome roast!