Baked Piri Piri Chicken with Chopped Vegetable Salad

Piri Piri Chicken

• 3 garlic cloves
• 4 fresh Fresno chilies, stems removed, halved
• 2 - 4 dried 'chile de árbol' chilies, to taste
• ½ tsp ground smoked paprika
• 1 tsp coarse salt
• ½ tsp dried oregano
• 3 ½ oz extra virgin olive oil
• 1 ½ oz red wine vinegar
• 53 oz whole chicken, spatchcocked (see Tip)

Vegetable Salad

• 16 oz mixed vegetables (e.g. broccoli, carrots, red bell pepper), in pieces (2 in.)
• 3 ½ oz mayonnaise
• ¼ tsp salt, to taste
• ¼ tsp ground black pepper, to taste
• 1 ½ tbsp Dijon mustard