Heat your oven to 220°C.
Blend all the peri peri paste ingredients until smooth. Set aside 2 tbsp of marinade for the mayo.
Place your halved potatoes in the bottom of a baking tray, sprinkle with 1 tbsp stock powder, and pour over 1 cup of water.
Cut your chicken down the backbone and open it up flat. Rub a few spoonfuls of marinade on the underside, then flip and coat the skin side generously.
Place chicken skin side up on top of the potatoes.
Roast for 45–60 mins or until your chicken is super charred and juicy, and the potatoes are soft and golden. You’ll know it’s done when the juices run clear from the thickest part of the leg.
To make the creamy peri peri mayo, simply mix the reserved marinade, mayo, sour cream and lemon or lime juice.