Spatchcock Peri

Prepare the vegetables for the sauce. Deseed and roughly chop the red bell peppers, quarter the red onion, and remove the stalks from the chilies.

In a large bowl, combine the chopped peppers, onion, chilies, and separated garlic cloves. Season with salt, pepper, and a drizzle of olive oil, then toss to coat.

Spread the vegetables on a baking sheet and roast until softened and slightly charred.

Transfer the roasted vegetables to a high-speed blender. Add the smoked paprika, dried oregano, and more salt to taste.

Blend on high until a smooth sauce forms. For extra heat, you can add more fresh chilies at this stage.

Place the spatchcocked chicken in a large bowl and pour over the peri-peri sauce.

Rub the sauce all over the chicken, making sure to get it under the skin for maximum flavor. Cover and let it marinate for at least 30 minutes, or overnight for best results.

While the chicken marinates, prepare the potatoes. Cut them into wedges and place in a bowl.

Season the potato wedges with salt and drizzle with melted goose fat or olive oil. Toss well to coat.

Arrange the potatoes on a baking sheet in a single layer and roast until golden and crispy.

Place the marinated chicken on a wire rack set over a baking sheet. Roast until the chicken is cooked through and the skin is well-colored and caramelized.

Allow the chicken to rest for 10-15 minutes before carving. Drizzle with any pan juices.

Serve the peri-peri chicken with the roasted potatoes and extra sauce on the side for dipping.