One-Pan Piri Piri Chicken and Potatoes

Name: One-Pan Piri Piri Chicken and Potatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 kg bone-in chicken thighs and drumsticks; 500 g baby potatoes, thickly sliced; 2 bell peppers, thickly sliced; 200 g cherry tomatoes; 2 clove garlic; 1 red chili, deseeded and chopped; 1 lime, zested and juiced; 4 tbsp olive oil; 1 tbsp red wine or port; 1 1/2 tsp smoked paprika; 25 g light brown soft sugar; 1 tsp dried chili flakes; 1/2 bunch fresh oregano leaves; 1 handful coriander leaves, chopped; buttered corn on the cob, to serve

This one-pan piri piri chicken dinner delivers crispy roasted chicken, tender potatoes, sweet peppers, and juicy tomatoes in every bite. A punchy chili-lime marinade gives the whole tray bold flavor, making it an easy, crowd-pleasing meal for busy nights or casual entertaining.

Servings4 Portions

Prep Time30 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

bone-in chicken thighs and drumsticks
1 kg
baby potatoes, thickly sliced
500 g
bell peppers, thickly sliced
2
cherry tomatoes
200 g
garlic
2 clove
red chili, deseeded and chopped
1
lime, zested and juiced
1
olive oil
4 tbsp
red wine or port
1 tbsp
smoked paprika
0.5 tsp
light brown soft sugar
25 g
dried chili flakes
1 tsp
fresh oregano leaves
0.5 bunch
coriander leaves, chopped
1 handful
buttered corn on the cob, to serve

Step-by-Step Instructions

Make the marinade by pounding or blending the smoked paprika, brown sugar, lime zest and juice, chili flakes, garlic, olive oil, oregano, red chili, red wine or port, and 1 tsp salt into a loose paste. Slash the chicken pieces a few times, then toss them with the marinade in a large bowl. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.

Heat the oven to 220C/200C fan/gas 7. Add the marinated chicken, any remaining marinade, and the sliced baby potatoes to a large roasting tin and toss well. Spread the potatoes out evenly, then arrange the chicken on top with the thighs skin-side up. Roast for 35 to 40 minutes, until the chicken starts to brown and the potatoes begin to soften.

Remove the tin from the oven and stir the sliced peppers into the potatoes. Spoon some of the pan juices over the chicken and turn the drumsticks for even browning. Tuck the cherry tomatoes around the chicken and return the tin to the oven for 20 to 25 minutes, until the chicken is fully cooked, the skin is crisp, and the vegetables are lightly charred and tender. Finish with chopped coriander and flaky sea salt, if using, and serve with buttered corn on the cob on the side.

Chef's Tips

Marinate the chicken overnight for the best flavor. If the vegetables start to color too quickly, loosely cover the tin with foil for the final part of roasting. Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven to help the chicken skin stay crisp.