Portugal — Angry Fig Piri-Piri Chicken
A whole chicken spatchcocked and marinated overnight in JD's Angry Fig Relish, lemon, garlic, and smoked paprika, then roasted until sticky, charred, and deeply flavored. Portugal's piri-piri tradition meets backyard fig heat.
INGREDIENTS
• 4 pounds whole chicken, spatchcocked
• 4 tablespoons Angry Fig Relish
• 1 lemon, juiced and zested
• 4 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoons sweet paprika
• 1 teaspoons dried oregano
• 0.5 teaspoons cayenne pepper
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoons black pepper
• 28.6 ounces baby potatoes, halved
• 2 tablespoons olive oil, for potatoes
• 1 teaspoons salt, for potatoes
• 1 lemon, cut into wedges, to serve
• 3 tablespoons fresh flat-leaf parsley, chopped, to serve
• 2 tablespoons Angry Fig Relish, extra for basting
STEPS
1. Make the marinade: Mix 4 tablespoons Angry Fig Relish, 1 lemon, juiced and zested, 4 garlic cloves, minced, 2 teaspoons smoked paprika, 1 teaspoons sweet paprika, 1 teaspoons dried oregano, 0.5 teaspoons cayenne pepper, 3 tablespoons olive oil, 1.5 teaspoons salt, and 1 teaspoons black pepper together in a bowl to form a thick marinade paste.
2. Marinate overnight: Place 4 pounds whole chicken, spatchcocked skin-side up in a large dish. Work the marinade paste under the skin over the breasts and thighs with your fingers, then rub the remainder all over the outside of the bird. Cover and refrigerate overnight, or for a minimum of 4 hours.
3. Bring to room temperature: Remove the chicken from the fridge 45 minutes before cooking to take the chill off. Preheat your oven to 220°C (425°F).
4. Prep the roasting tray: Toss 28.6 ounces baby potatoes, halved with 2 tablespoons olive oil, for potatoes and 1 teaspoons salt, for potatoes on a large roasting tray. Spread in a single layer. Place the marinated chicken directly on top of the potatoes, skin-side up — the chicken juices will baste the potatoes as it roasts.
5. Roast the chicken: Roast at 220°C (425°F) for 15 minutes to get the skin going, then reduce to 190°C (375°F) and roast for a further 30–35 minutes.
6. Glaze with Angry Fig Relish: With 10 minutes to go, brush the chicken generously with 2 tablespoons Angry Fig Relish, extra for basting and return to the oven. This final layer caramelises in the heat, creating a sticky, lacquered, deeply charred finish that is the whole point of this dish.
7. Rest the bird: The chicken is done when the juices run clear at the thigh and an internal thermometer reads 75°C (165°F). Rest the bird on the tray for 10 minutes — don't skip this.
8. Carve and serve: Carve or tear the chicken into pieces and arrange over the roasted potatoes. Scatter with 3 tablespoons fresh flat-leaf parsley, chopped, to serve and serve with 1 lemon, cut into wedges, to serve and extra Angry Fig Relish on the side for those who want more heat.
NOTES
Spatchcocking — removing the backbone so the bird lies flat — is the single most important step here. It means the chicken cooks evenly, the skin crisps all over, and the marinade penetrates the meat from both sides. Ask your butcher to do it, or use sharp kitchen scissors to cut along both sides of the backbone yourself. The overnight marinade is also non-negotiable: the Angry Fig Relish needs time to work into the flesh, and the acidity of the lemon begins to tenderize it while the spices bloom. Don't be tempted to skip it and marinate for an hour — it shows in the final flavor. If you want to grill rather than roast, cook over indirect medium heat for 40–45 minutes, then finish over direct heat for the last 5 minutes to char the skin.
