One Pan Peri-Peri Chicken
Servings 4
Difficulty Beginner
Total Time 55 minutes COOK MODE
Prevent you screen from going dark
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 1kg bone-in chicken thighs and drumsticks
- 500g baby potatoes, cut in halves
- 2 peppers (1 red, 1 yellow), thickly sliced
- 200g cherry tomatoes
- Handful of coriander leaves, chopped
For the marinade
- 1 Tbsp brown sugar
- 2 garlic cloves, chopped
- 4 Tbsp olive oil
- 1 lime zest and juice
- 1 tsp Hinds Spices Peri-Peri
- 1 ½ tsp Hinds Spices Paprika
- 2 tsp Hinds Spices Mixed Herbs
- 1 tsp Hinds Spices Crushed Chillies
- 1 tsp Hinds Spices Chicken Spice
- 1 tsp salt
- 2 Tbsp water
METHOD
- 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.