One Pan Peri-Peri Chicken

Servings 4
Difficulty Beginner
Total Time 55 minutes


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  • 1 kg bone-in chicken thighs and drumsticks
  • 500 g baby potatoes, cut in halves
  • 2 peppers (1 red, 1 yellow), thickly sliced
  • 200 g cherry tomatoes
  • Handful of coriander leaves, chopped

For the marinade


  • In a bowl whisk all the marinade ingredients together or blitz in a mini chopper to create a loose paste.
  • Slash each chicken piece a few times with a sharp knife, then tip into the bowl  and coat with the marinade. Cover and chill for at least 1 hour or up to 24 hrs.
  • Heat the oven to 200°C fan assisted. Tip the chicken along with the marinade and add the potatoes into a roasting tray. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 30-35 minutes until the chicken has browned.
  • Remove the tray from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tray and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for a further 20 minutes or until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt and serve straight from the baking tray.
    Chefs Tip: for best results marinate the chicken overnight and bring to room temperature when ready to cook.