A flavorful peri peri roasted chicken marinated in fresh ingredients and cooked to crispy perfection, served with a side of deliciously seasoned rice and bell peppers.
1: Preheat oven to 450°F.
2: Place marinated chicken on a wire rack over a baking sheet to catch drippings.
3: Roast chicken at 450°F for 10–15 minutes.
4: Lower oven temperature to 350–375°F and continue cooking for 1 to 1.5 hours, or until chicken reaches an internal temp of 165°F or above.
5: Optional: Baste the chicken with the drippings from the pan 2–3 times throughout cooking (every 20–30 minutes).
6: Use a food thermometer to check for doneness.
7: In a large pot or deep pan, sauté the onion, then peppers, then garlic in a bit of oil over medium heat until softened.
8: Add tomato paste and cook for another 2–3 minutes, stirring to combine.
9: Add in seasonings.
10: Pour in 4 cups of water, and the rice add the chicken bouillon and bay leaf.
11: Bring to a boil, then reduce heat to low. Cover and simmer for about 15–20 minutes or until rice is fully cooked and fluffy.
12: Fluff rice with a fork and remove the bay leaf before serving.
