This is probably the simplest flavour packed roast chicken you can make; it is stuffed with garlic and slathered in Harvester’s Peri Peri Sauce which makes it juicy, vibrant and addictively delicious.



For the chicken:

• 1 small chicken ( 1.5-1.75kg)
• 3-4 garlic cloves
• 4 tbsp Harvester Peri Peri Sauce
• 1 tbsp extra virgin olive oil
• Coriander and lime wedges to garnish 

For the salsa:

• 200g frozen corn
• 1 ripe avocado cut into cubes
• ½ small red onion very thinly sliced
• ½ red chilli finely sliced (optional)
• 1 tbsp finely chopped coriander 
• ½ small garlic clove grated
• ½ lime juiced
• 2 tbsp extra virgin olive oil divided
• ¼ tsp sugar
• Large pinch of flaky salt



For the salsa:

1. Add ½ tbsp of the olive oil to a frying pan and heat on medium high then add the frozen corn and cook undisturbed for a few minutes, toss the corn and cook for an additional two until vibrant. 

2. In a small bowl whisk the grated garlic, lime juice, remaining olive oil, sugar and salt together until emulsified. 

3. Add the corn, onion, avocado, chilli and coriander to a bowl and fold the dressing in.

For the chicken:

1. Salt the chicken with fine sea salt all over the outside and inside, let it sit to come to room temperature (about 40 minutes). 

2. Preheat the oven to 180C.

3. Pat the chicken dry with a paper towel. Place the garlic cloves in the cavity. Season the chicken with olive oil, salt and pepper

4. Place on a roasting rack and place in the oven for 30 minutes. 

5. Whisk the olive oil into the Peri Peri sauce

6. Reserving ½ tbsp, slather the Peri Peri mixture all over the chicken, and cook for a further 30 minutes

7. Throughout the cooking time, baste the chicken with the sauce, and cook until an internal temp of 75C is reached. 

8. Let the chicken rest, cut into portions and serve on a platter with the corn salsa and garnish with lime wedges and coriander.