Piri-Piri Roast Chicken

Blend everything except the chicken into a loose, brick-red sauce. Reserve a third for the table.

Slash the chicken thighs to the bone, rub it all over with the remaining sauce, and refrigerate uncovered overnight. Uncovered matters: it dries the skin so it crisps.

Bring the bird to room temperature for 45 minutes, then roast skin-side up at 220°C / 425°F for 40–45 minutes, basting twice.

Rest for 10 minutes, joint it, and pour the reserved sauce over. Serve with something plain and starchy to mop up.