Peri Peri Chicken

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1. 1Step 1: Dissolve the salt in the water. To do this mix around half of the total water as boiling water with the salt and then once the salt has dissolved add the rest in cold water and throw in a few ice cubes. Submerge the chicken and cover and refrigerate overnight. Drain the chicken of the salt water and sit the chicken upside down so that any salt water drains out of it. There's no need to rinse the chicken of the brine.
2. 2Step 2: Take a sharp pair of scissors and place the chicken breast side down. Cut along the centre of backbone from the top to the bottom. Line a large baking tray with parchment and spread the chicken out on the tray.
3. 3Step 3: Peel the garlic cloves and then cut the lemon into 6 pieces making sure to remove any little hidden seeds. Add these to a food processor along with the vinegar, chillies, coriander, paprika, salt, sugar, black pepper and oil and process until it becomes a smooth-ish paste. Thermomix directions: place all ingredients in bowl and set to speed#10, 10 seconds. Scrape down sides and repeat if needed. Then using gloves (the chillies can be irritating to eyes and skin) coat both sides of the chicken with 3/4 of the paste. Do the underside of the chicken first generously and then flip it over and do the skin side. Allow to marinate in the fridge for 2 hours.
4. 4Step 4: Preheat oven to 200C/400F and take the chicken out 30 minutes before you want to roast it. Place 2 bay leaves under the chicken and roast for 60 minutes turning the tray halfway to ensure even browning.
5. 5Step 5: Remove the chicken from the oven, cover with foil and allow to rest for 15 minutes before slicing up. Add the pan drippings to a small saucepan along with the reserved marinade, butter and brandy. Bring to a simmer and allow to thicken for 5 minutes. Cut chicken in portions or in half or in smaller pieces and add more sauce on top of the chicken and return to the oven for 5 minutes. Serve with extra sauce.