Description
Crispy Peri Chicken and Potatoes is a one-pan wonder that combines juicy, spice-marinated chicken thighs with golden roasted potatoes, all bursting with bold peri-peri flavor. Perfect for weeknight dinners or casual entertaining.
Ingredients
- Chicken Thighs (bone-in, skin-on): 6 pieces
- Baby Potatoes: 1.5 pounds, halved
- Olive Oil: 3 tablespoons
- Garlic Cloves: 4, minced
- Lemon Juice: 2 tablespoons
- Smoked Paprika: 2 teaspoons
- Cayenne Pepper: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Salt: 1.5 teaspoons
- Black Pepper: 1 teaspoon
- Red Chili Flakes: 1 teaspoon (optional)
Instructions
- Preheat Your Equipment: Set your oven to 425°F (220°C) and place your baking tray inside to heat.
- Combine Ingredients: In a bowl, whisk together olive oil, garlic, lemon juice, smoked paprika, cayenne, oregano, salt, black pepper, and chili flakes if using.
- Prepare Your Cooking Vessel: Toss the potatoes in half the marinade. In a separate bowl, coat the chicken thoroughly with the remaining marinade.
- Assemble the Dish: Carefully remove the hot tray from the oven. Arrange the potatoes and chicken in a single layer, skin side up.
- Cook to Perfection: Roast for 40–45 minutes, turning the potatoes halfway through. Chicken should be golden and reach 165°F internally.
- Finishing Touches: Let the tray rest for 5 minutes before serving to lock in juices.
- Serve and Enjoy: Plate it up with a sprinkle of fresh herbs or a lemon wedge.
Notes
- Note: For extra crispy skin, broil the chicken for the last 3 minutes of baking.
- Note: Marinate the chicken overnight for deeper flavor.
- Note: Use parchment paper for easy cleanup without sacrificing crispness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese-African
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg