Peri-Peri Chicken and Veggies
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Delicious Peri-Peri Chicken and Veggies recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons peri-peri sauce
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, cut into wedges
- 200g baby potatoes, halved
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a large bowl, mix the peri-peri sauce, 2 tablespoons of olive oil, salt, black pepper, smoked paprika, and garlic powder until well combined.
- Step 3: Add the chicken thighs to the bowl and coat them thoroughly with the marinade.
- Step 4: In a separate bowl, toss the sliced bell peppers, red onion wedges, and halved baby potatoes with the remaining tablespoon of olive oil and a pinch of salt and pepper.
- Step 5: Arrange the marinated chicken thighs and the seasoned vegetables on a large sheet pan in a single layer.
- Step 6: Place the lemon wedges around the chicken and vegetables on the sheet pan.
- Step 7: Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and lightly charred.
- Step 8: Remove from the oven and let it rest for a few minutes.
- Step 9: Garnish with chopped fresh parsley before serving.
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