Description
A vibrant and flavorful one-pan piri piri chicken dinner featuring marinated bone-in chicken thighs and drumsticks roasted with baby potatoes, colorful peppers, and cherry tomatoes. This easy-to-make, oven-roasted meal is infused with smoky paprika, lime, garlic, and chili for a spicy kick, garnished with fresh coriander and paired perfectly with buttered corn on the cob.
Ingredients
Scale
Chicken and Marinade
- 1kg bone-in chicken thighs and drumsticks (equal quantities of each)
- 1½ tsp smoked paprika
- 25g light brown soft sugar
- 1 lime, zested and juiced
- 1 tsp dried chilli flakes (adjust to taste)
- 2 garlic cloves, chopped
- 4 tbsp olive oil
- ½ bunch fresh oregano leaves picked or 1 tbsp dried oregano
- 1 red chilli (optional), deseeded and chopped
- 1 tbsp red wine or port (optional)
- 1 tsp salt (for marinade)
Vegetables
- 500g baby potatoes, thickly sliced
- 2 peppers (1 red, 1 yellow), thickly sliced
- 200g cherry tomatoes
- Handful of coriander leaves, chopped
To Serve
- Buttered corn on the cob
Instructions
- Prepare the Marinade: Pound all the marinade ingredients including smoked paprika, brown sugar, lime zest and juice, dried chilli flakes, chopped garlic, olive oil, oregano, optional red chilli, red wine or port, and 1 tsp salt together using a large pestle and mortar or blitz in a mini chopper until you create a loose paste.
- Marinate the Chicken: Slash each piece of chicken a few times to allow better marinade absorption. Place chicken in a bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, up to 24 hours for more flavor.
- Preheat and Roast: Preheat the oven to 220°C (200°C fan)/Gas mark 7. In a roasting tin, combine the marinated chicken with the sliced baby potatoes, tossing to coat the potatoes in marinade and juices. Arrange chicken pieces skin side up on top of the potatoes.
- Initial Roasting: Roast the chicken and potatoes in the preheated oven for 35-40 minutes until the chicken begins to brown and the potatoes start cooking through.
- Add Vegetables and Continue Roasting: Remove the tin from the oven, mix in the sliced red and yellow peppers with the potatoes, baste the chicken with the pan juices, and turn the drumsticks over. Nestle cherry tomatoes around the chicken pieces. Return to the oven and roast for another 20-25 minutes until the chicken is fully cooked, skin is crisp, and vegetables have roasted nicely.
- Finish and Serve: Scatter chopped coriander leaves and flaky sea salt over the dish if desired. Serve the piri piri chicken and roasted vegetables straight from the roasting tin, accompanied by buttered corn on the cob.
Notes
- Marinate chicken overnight for enhanced flavor and tenderness.
- Adjust the amount of dried chili flakes and fresh red chili according to your heat preference.
- Use bone-in chicken for juicier meat and more flavor.
- If you don’t have fresh oregano, dried oregano works well as a substitute.
- Butter the corn on the cob just before serving for a warm, savory side.
- Leftovers can be refrigerated and reheated gently in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Portuguese
Keywords: piri piri chicken, one-pan dinner, oven-roasted chicken, spicy chicken recipe, easy chicken dinner, roasted potatoes and peppers, Portuguese chicken
