• Preheat your oven to 400°F (200°C).
• In a bowl, mix the peri peri sauce, olive oil, paprika, garlic powder, onion powder, salt, and pepper to create the marinade.
• Place the spatchcocked chicken in a large baking dish or on a baking sheet lined with aluminum foil.
• Pour the marinade over the chicken, making sure to coat it evenly on both sides. You can also use a brush to spread the marinade.
• Let the chicken marinate for at least 30 minutes in the refrigerator, or ideally, overnight for more intense flavor.
• Once marinated, take the chicken out of the refrigerator and let it come to room temperature for about 15-20 minutes before cooking.
• Place the chicken in the preheated oven and roast it for about 40-50 minutes, or until the internal temperature reaches 165°F (74°C). You can baste the chicken with any leftover marinade during cooking.
• Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
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