Pat the Whole Chicken dry with paper towels and set it on a rack or in a roasting dish.
Prepare the piri piri marinade by finely chopping the African Bird's Eye Chili (remove seeds if you prefer milder heat) and mincing the Garlic.
In a bowl or blender, combine the chopped chilies and garlic with the Lemon Juice, the zest and juice of the Lemon, a splash of Red Wine Vinegar, and about 3 tablespoons of Olive Oil.
Add the Smoked Paprika, Dried Oregano, a pinch of Fine Salt, freshly ground Black Pepper and one lightly crushed Bay Leaf; blend or whisk until it forms a saucy paste.
Taste and adjust seasoning—you want a lively balance of heat, acid and salt. If it seems too thick, thin with a little more Olive Oil or a splash of water.
Rub half of the marinade all over and under the skin of the Whole Chicken, making sure to get into the cavities and under the breast skin; reserve the remaining marinade for basting and finishing.
Cover and refrigerate the chicken for at least 2 hours, ideally overnight, to let the flavors penetrate the meat.
Preheat the oven to 200°C (400°F). Let the chicken come to room temperature for 20–30 minutes, then place it breast-side up on a rack in a roasting pan.
Roast the chicken, basting every 15–20 minutes with the reserved marinade, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F), about 1 to 1¼ hours for an average bird; cooking time will vary with size.
Once done, transfer the chicken to a cutting board and let it rest for 10–15 minutes to lock in juices.
Carve the chicken and serve with fresh Lemon Wedges for squeezing over the meat and any extra piri piri sauce on the side.
