Place the peppers and red onion on a baking tray. Drizzle 2 tablespoon of the vegetable oil over the vegetables and sprinkle with paprika, smoked paprika, cayenne pepper, and 1 teaspoon of salt. Toss together until evenly coated. prep

Roast the vegetables in the oven for 20 minutes. bake

Add the garlic and serrano chillies to the tray, toss together, and continue roasting for an additional 10 minutes. bake

Remove the tray from the oven and transfer the roasted vegetables and juices into a blender. Add the dried chillies, white pepper, lemon zest and juice, and rosemary. Blend until smooth. mix

Add the remaining 120 ml of oil and red wine vinegar to the blender. Blend again until fully combined. mix

Prepare the chicken: Place the chicken breast-side down on a sturdy chopping board, with the legs towards you. prep

Using heavy-duty scissors or poultry shears, cut along both sides of the backbone to spatchcock the chicken. Take your time to cut through the rib bones slowly. Once cut, discard the backbone and press down on the breastbone to flatten the chicken. prep

Place the spatchcocked chicken, breast-side up, on a baking tray. Pour one-third of the peri peri sauce over the chicken, then sprinkle with the remaining ½ teaspoon salt and black pepper. assemble

After 45 minutes, baste the chicken with 2 more tablespoon of the peri peri sauce. Return to the oven and roast for an additional 10-15 minutes, until the chicken is cooked through. bake