Portuguese-style piri piri roast chicken with corn and coleslaw
- 4tbsp Asda Medium Piri Piri Marinade & Sauce
- 1.35kg Butcher’s Selection Medium Whole Chicken
- 1tbsp Asda Piri Piri Seasoning
- 1tbsp rapeseed oil
- 3 x Grower’s Selection Sweetcorn Twin Pack
- 210g Asda Coleslaw Kit
Preheat the oven to 220C/200C Fan/Gas 7.
On a foil-lined baking tray, rub the piri piri sauce all over the chicken.
Roast for 20 mins then reduce the heat to 190C/170C Fan/Gas 5. Continue to cook for 1 hr 10 mins, basting the chicken with the juices from the tray every 15 mins. Test it’s cooked through by pushing a skewer into the thickest part of the leg and seeing if the juices run clear.
When it’s done, remove from the oven, cover with foil and leave to rest for 20 mins.
Meanwhile, mix the piri piri seasoning and rapeseed oil together and rub over the sweetcorn.
Heat a griddle or frying pan over a high heat. Add the sweetcorn to the pan and fry until charred and the kernels have softened.
Make the coleslaw according to the instructions on the pack.
Pull the chicken meat off the bone, shred with a fork and, for extra succulence, drizzle with juices from the tray. Serve with the sweetcorn and coleslaw on the side.