This peri peri chicken tray bake is a simple way to bring some bold flavours to your table with very little fuss.
The peri peri paste is made by blending fresh chillies, garlic, parsley, coriander, and lemon juice, along with a few spices, creating a punchy marinade for the chicken. Marinating the chicken for a few hours – or even overnight if you have the time – lets the flavours really sink in.
Once marinated, the chicken is roasted with crispy potatoes, which soak up all the tasty juices. There’s nothing complicated here: the chicken goes on top of the potatoes, skin side up, and both roast together in the oven. Drizzling a bit of olive oil on the chicken skin before roasting helps it crisp up nicely, giving you that perfect combination of tender, juicy chicken with golden, crunchy skin.
The potatoes, after an initial head start in the oven, end up soft on the inside with a crispy edge, making them the ideal companion to the spicy chicken. There’s no need to keep a close eye on this tray bake once it’s in the oven. It’s a straightforward recipe, perfect for days when you want something hearty and full of flavour without a lot of effort.
This recipe is all about letting the oven do the work while you enjoy the smell of roast chicken filling the kitchen. It’s a good one for any day of the week and can easily be adjusted to suit however many people you’re feeding.
One-Tray Peri Peri Chicken & Potatoes
Ingredients
- 4 red chillies, deseeded and chopped
- 4 garlic cloves, peeled and halved
- Small bunch of parsley
- Small bunch of coriander
- Juice of 2 lemons
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp caster sugar
- 2 tsp sea salt
- 12 chicken thighs, skin on and bone in
- 8 baking potatoes, cut into cubes
- 4 tbsp garlic-infused olive oil
Directions
- Preheat the oven to 220°C.
- In a blender, combine the red chillies, garlic, parsley, coriander, lemon juice, red wine vinegar, paprika, oregano, sugar, and salt. Blend until smooth to form a paste.
- Place the chicken thighs in a dish and coat them with the peri peri paste, ensuring each thigh is well covered. Marinate in the fridge for at least 3 hours, or overnight for more flavour.
- Put the cubed potatoes in a large roasting tin and drizzle with the garlic-infused olive oil. Roast in the preheated oven for 15 minutes.
- Remove the roasting tin, give the potatoes a shake, and add the marinated chicken thighs on top, skin side up. Season with extra salt and drizzle a bit of olive oil over the chicken skin to help it crisp.
- Return the tray to the oven and cook for 45-60 minutes, until the potatoes are golden and the chicken is cooked through with crispy skin.
- Serve the chicken and potatoes hot, straight from the tray.
