Portuguese Piri Piri Whole Roasted Chicken

Portuguese Piri Piri Whole Roasted Chicken with Crispy Potatoes.... Piri Piri sauce is a little spicy, a little sweet, a bit salty and all around complex. It's like a flavor explosion in your mouth.

Equipment:

• Roasting Pan
• Turbo Trusser Chicken

Ingredients:

• Whole chicken 5-6 lb.
• 2 lb. redskin potatoes or medium russet potatoes peeled and sliced ¼”

Piri Rub:

• 5 Tablespoons (Spicewalla Piri Piri powdered spice) or other Piri Piri spice powder
• ¼ Cup red wine vinegar
• ¼ Cup olive oil
• 1 Tablespoon coarse kosher salt
• 6 Cloves of minced garlic
• ½ teaspoon fresh ground black pepper

Green Sauce:

• 1 Cup Greek Yogurt
• 1 Cup Cilantro leaves (not packed)
• ½ teaspoon kosher salt
• ½ teaspoon ground coriander
• 1 Tablespoon lemon juice
• 1 Tablespoon olive oil

Directions:

• Rinse chicken and remove any innards and pat dry with paper towels.
• Combine all Piri Piri ingredients in a bowl and mix well
  Brush Piri Piri mixture over entire chicken and under skin over the breast and inside the cavity of the chicken.
• Let marinate in refrigerator for 2-3 hours.
• Preheat oven to 425 degrees.
• In a large bowl combine sliced potatoes and 1 Tablespoon of Piri Piri mixture and 1 Tablespoon of olive oil. Toss in the bowl to evenly coat potatoes and then layer in the bottom of the greased roasting pan.
• Truss the Chicken with the Turbo Trusser.
• Place chicken directly on top of potatoes.
• Place roasting pan in the oven on the middle rack.
• Roast chicken at 425 degrees for 15 minutes and then turn down to 350 degrees.
• While the chicken is roasting, place all of the ingredients for the Green Sauce in a food processor and blend until the mixture is smooth and creamy.
• Finish roasting until chicken has an internal temperature of 165 degrees F.
• Remove from oven and let cool for 10 minutes, remove Turbo Trusser, carve, plate and garnish with buttered green peas.
• Enjoy!