Piri Piri Chicken

To make the sauce, in a large frying pan, heat 2 tbsp of the oil over medium-high heat. Add the bell pepper, habanero, onion, garlic, bay leaf and paprika and cook, stirring occasionally with a wooden spoon, until the vegetables are softened (about 10 minutes). Allow the pepper mixture to cool, then add it to a blender or food processor, along with the coriander, basil, vinegar, 2 tbsp lemon juice and salt. Process until the mixture has reached a smooth, sauce-like consistency. Drizzle the remaining ¼ cup of olive oil on top of the sauce and stir to incorporate. To make the chicken, in a medium bowl, combine ½ cup of the piri-piri sauce with 1/4 cup olive oil, 1/4 cup lemon juice, salt and pepper and whisk to combine. Pour half of the piri-piri mixture into a baking dish large enough to hold the flattened chicken. Place the chicken in the baking dish, skin-side up, open wide with wings tipped under the breasts. Pour the remaining piri-piri mixture over the top. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 400F. Remove the chicken from the marinade and arrange, skin-side up, on a large sheet pan or in a cast-iron skillet. Discard the remaining marinade. Place the chicken in the oven and roast until the skin is browned and an instant-read thermometer inserted into the thickest part of the thigh registers 165F, 50 minutes to 1 hour. Remove the chicken from the oven, cover lightly with aluminium foil and allow it to rest for about 10 minutes, then transfer it to a serving platter. Pour the pan drippings into a heatproof bowl and stir in the remaining 2 tbsp of piri-piri sauce. Brush over the chicken just before serving.