Turn the Free-Range Whole Chicken (1) over. Use kitchen scissors to cut along both sides of the backbone. Discard the bone or save to make soup stock.
Carefully open up the chicken. Using a sharp knife, cut out the ribs and breastbone. Turn the chicken back over and set aside.
In a blender, add Red Bell Pepper (1), Garlic (4 clove), Red Chili Pepper (4), Salt (1 teaspoon), Smoked Paprika (1 tablespoon), Ground Black Pepper (1/2 teaspoon), Distilled White Vinegar (1 tablespoon), Lemon (1), and Extra-Virgin Olive Oil (3/4 cup).
Shake, then blend for 5 minutes, until the mixture changes color from light cream to light orange. Set the sauce aside. Leftovers can be kept for up to 6 weeks.
Place the chicken on a wire rack over a deep baking tray. Brush with the peri-peri sauce.
Bake at 390 degrees F (200 degrees C), for 45-50 minutes. Every 15 minutes, baste the chicken. Chicken is done when a meat thermometer inserted in the center of the breast reads between 160 and 165 degrees F (71 and 74 degrees C). You can also slice the skin between the leg and the breast and peek at the juices - if they’re clear, the chicken is done.
Leave the chicken to rest for 15 minutes.
Carve up the chicken. Serve with your favorite side dishes and enjoy.