- 4 plump red chillies, deseeded and roughly chopped
- 2 red bird’s-eye chillies, stalks removed, sliced
- 4 garlic cloves, peeled and halved
- 20g bunch of flatleaf parsley (with stalks)
- juice of 2 lemons (about 65ml)
- 1 tsp smoked paprika, sweet or hot
- 1 tsp oregano
- 1 tsp caster sugar
- 2 tsp flaked sea salt
- 1 large fresh chicken, cut into pieces – wings, drumsticks
- To make the marinade, put all the ingredients (except the chicken) in a food processor and blitz until everything is well mixed and chopped up small.
- Spoon over all the marinade and really massage it into both sides of the chicken pieces, ensuring that every bit of it is well coated. Cover the dish with cling film and leave the chicken to marinate in the fridge for a few hours or ideally overnight.
- Preheat the oven to 210°C. Roast for 50–60 minutes until lightly browned and cooked through. The juices should run clear when the thickest part of a thigh is pierced with a skewer. Cover the chicken loosely with foil and leave it to rest for 10 minutes before carving. Add a garnish of watercress and some lemon wedges for squeezing.