Portuguese Piri-Piri Style Chicken

Ingredients

• 1 whole Maillard flattened chicken
• Fresh juice from 2 lemons
• Fresh juice from 2 limes
• Zest of 1 lime
• ¼ cup olive oil
• 2 tbsp. paprika
• 2 tbsp. brown sugar
• 1 tbsp. dried oregano
• 4 garlic cloves, finely chopped
• A pinch of crushed chilli pepper flakes (optional)
• Salt and fresh ground pepper

Roasted carrots in honey and white wine

• 1 lb Nantes carrots halved lengthwise
• 2 tbsp. honey
• 1 tbsp. white wine
• 1 tbsp. olive oil
• 1 tsp. Herbes de Provence
• Salt and fresh ground pepper

Preparation

1. In a bowl, mix all the ingredients of the marinade. Place the chicken in an airtight container and pour in the marinade. Close and shake well. Let it rest in the refrigerator for 4 to 6 hours, to let the flavours blend in, shaking occasionally.
2. Preheat the oven to 400°F. Let the excess marinade drip off the chicken and place it on a large baking sheet. Bake for 45 minutes approximately until the chicken is fully cooked and the legs detach easily.
3. During that time, start preparing the roasted carrots. Mix all the ingredients and pour onto a baking sheet. Oven bake at 400°F until perfectly roasted. Stir a few times while they cook.